Sunday Supper: Cubano Chicken Legs

  • Updated: January 10, 2014 - 10:31 AM
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A rainbow of fresh bell peppers: Broil, roast,steam or fry. They're delicious any way.

Photo: Tom Wallace, Star Tribune

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Cubano Chicken legs with peppers, tomatoes and citrus

Serves 4.

Note: This needs to be marinated a day in advance. Piquillos are small red chile peppers from Spain. You can find them roasted and in jars in some supermarkets. From “Braise,” by Daniel Boulud and Melissa Clark.

• 4 chicken legs, thighs attached (about 2 lb.)

• Coarse sea salt or kosher salt and freshly ground black pepper

• 8 garlic cloves, peeled and sliced paper-thin (use a mandoline, if you have one)

• Finely grated zest and freshly squeezed juice of 2 large oranges

• Finely grated zest and freshly squeezed juice of 2 limes

• 2 tbsp. chopped fresh oregano

• 1 tbsp. extra-virgin olive oil

• 2 green bell peppers, cored, seeded and chopped

• 2 red bell peppers, cored, seeded and chopped

• 1 large onion, peeled and chopped

• 1 (15 1/2 oz.) can chickpeas, drained

• 4 plum tomatoes, halved lengthwise

• 4 piquillo peppers, sliced (see Note)

• 1 tbsp. chopped fresh flat-leaf parsley leaves

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