A delicious recipe from the Johnson and
Wales University.
Catalan Grilled Chicken Leg
Quarters
4 chicken leg quarters
1/4 teaspoon cayenne pepper
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil
1 onion, medium sized, chopped
4 cloves garlic, chopped
3/4 cup chorizo or other spicy sausage, chopped
1 (28-ounce) can whole, peeled tomatoes, drained and chopped
1/2 cup full-bodied red wine
1/2 cup pitted olives, chopped
In small bowl, stir together cayenne pepper,
cumin, cinnamon, salt and black pepper. Rub thoroughly over chicken
leg quarters. Place on grill and cook, turning, until browned
on all sides and beginning to firm, about 10 minutes total.
While chicken is grilling, warm olive
oil in large pot over medium heat. Add onions and garlic; saute
until beginning to brown, about 4 minutes. Stir in chorizo; saute
for 3 minutes more.
Stir in tomatoes and red wine. Bring mixture
to simmer and continue cooking until chicken is off the grill.
Add chicken to pot. Stir in olives. Cover,
reduce heat to medium-low and simmer for 20 minutes.
To serve, put a piece of chicken in each
of four large, shallow bowls. Top with sauce.
Makes 4 servings.
Nutrition analysis not available.
Recipe and photograph provided courtesy
of the National Chicken Council. Used with permission.
