Sunday Supper: Cubano Chicken Legs

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

• 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 piquillo peppers, sliced (see Note)

• 1 tbsp. chopped fresh flat-leaf parsley leaves

Directions

The night before you serve this dish, season chicken with salt and pepper and place in a nonreactive pan (such as Pyrex). In a small bowl, stir together garlic, orange and lime juice and zest, and the oregano, and pour the mixture over the chicken legs to coat them evenly. Cover the pan tightly with plastic wrap and refrigerate overnight.

Center a rack in the oven and preheat oven to 300 degrees.