Spicy Moroccan Chicken
|For spice paste|
|Cayenne pepper||1⁄4 Teaspoon|
|Garlic powder||1 Teaspoon|
|Ground pepper||1⁄2 Teaspoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Ground cumin||1⁄2 Teaspoon|
|Fresh lemon juice||1 1⁄2 Teaspoon|
|Extra virgin olive oil||1 Tablespoon|
|Chicken legs||8 , skinned|
|Olive oil||2 Tablespoon|
|Chicken broth||1 Cup (16 tbs)|
|Kalamata olives||1⁄2 Cup (8 tbs), pitted and chopped|
|Tomatoes||6 , peeled, seeded and chopped|
|Bell peppers||5 , roasted and chopped (In Assorted Colors)|
|Chopped fresh cilantro||1 Teaspoon, chopped|
|Chopped fresh parsley||1 Teaspoon|
|Freshly ground pepper||To Taste|
|Pita bread||4 (Adjust Quantity As Needed For Serving)|
TO MAKE THE SPICE PASTE: In a large, shallow bowl, combine all the paste ingredients.
Add the chicken legs and turn them to coat them evenly with the paste.
In a large cast-iron skillet or flameproof casserole over medium heat, heat the olive oil, and brown the chicken legs on all sides.
Transfer the chicken to a plate.
Add the broth to the pan and stir over medium heat to dissolve all the browned bits on the bottom of the pan.
Add the chicken legs and olives to the pan.
Bring the broth to a simmer, cover, and braise over low heat until the chicken is fork tender, about 1 hour.
Remove the chicken legs from the cooking liquid and let cool until they can be handled.
Pull the meat from the bones and put it in a large bowl.
Add the tomatoes, roasted peppers, fresh herbs, and cooking liquid.
Toss the mixture well and season generously with salt and pepper.
Cover and refrigerate for 1 or 2 hours, or until thoroughly chilled.
To serve, scoop the chicken mixture into fresh pita pockets.