Crispy chicken with Moroccan-style sauce and frisée

Step 1/4

• 8 tbsp olive oil
• 2 cloves garlic
• 30 g cilantro
• 4 tbsp lemon juice
• 4 tsp hot paprika powder
• 2 tsp ground cumin
• ½ tsp cayenne pepper
• 2 chicken legs
• salt
• pepper

• oven
• cutting board
• knife
• food processor

Preheat oven to 245°C/475°F. Separate the chicken drumsticks from the thighs. Add olive oil, garlic, cilantro, lemon juice, paprika, ground cumin, salt, and cayenne pepper to a food processor and pulse until smooth. Season with salt and pepper to taste and set aside.

Step 2/4

• 1 tbsp vegetable oil

• cast iron pan
• tongs

Season chicken legs all over with salt and pepper. Add vegetable oil to a cast iron pan and heat over high heat until very hot. Add chicken pieces to skillet and let cook for approx. 3 min. Reduce heat to medium-high and continue cooking until skin is golden brown, approx. 12 min. Transfer pan to oven and let cook approx. 10 min. more, flipping halfway through.

Step 3/4

• 250 g frisée lettuce

Remove chicken from pan and set aside. Add frisée to the pan over low heat with the chicken fat, toss, and let sit for approx. 5 min., or until lightly wilted.

Step 4/4

Plate frisée, top with chicken, and serve with plenty of chermoula. Enjoy!

Enjoy your meal!