This chicken dish was utter deliciousness – super tender & flavorful.
Recipe:
Chicken: whole organic free range chicken legs , large leek , 3 roasted Piquillo peppers , Castelvetrano olives , 1/2 a large red onion , 1 lemon , extra virgin olive oil, “This Little Goat Went to Morocco” spice mix @thislittlegoat + sea salt & black pepper.
Rinse, pat dry, & salt the chicken legs the night before. When ready to cook, bring to room temp & then sear them in olive oil for 3 mins on each side.
Oil the bottom of the crock pot & line it with thick slices of red onion and some of the larger leek leaves. Season the chicken legs liberally with the “This Little Goat” spice mix on both sides and place on top of the slices. Pour the remainder of the olive oil that you seared the legs with over them. Squeeze the juice of 1/2 a lemon over the legs. Slice the other half of the lemon and place on top of the chicken. Add the leeks (cleaned, cut in half length wise & then on the bias in 1-1.5” pieces) around and on top of the chicken. Add the olives and the chopped roasted red peppers. Season everything again with the “This Little Goat” spice mix, salt & pepper. Set the crock pot to low & cook for 3-4 hrs. until the interior temp of the chicken reaches 165. Mine took approx. 3.5 hrs to be done.
Place in a dish.
You should have lots of delicious juices left at the bottom. Spoon liberally over the .
I saved the balance in a jar in fridge to use in soups/stews over the next couple of days.
To reheat the chicken, place in oven @ 425 for approx. 15 mins.
Cucumber salad : slice into thin, round slices. Add extra virgin olive oil, red wine vinegar & salt.
Fries : cut golden potatoes into thin wedges. Fry in olive oil on medium-high . Season with “This Little Goat” spice mix & garlic salt after 1-2 minutes. Potatoes will take approx. 7-8 mins to be done. Taste them to ensure they are the right texture & if they need more salt.
Serve the chicken legs (drizzled with the pan juices) + the leeks with the potatoes, and cucumber salad.
Enjoy!
#inthekitchenwithnora
