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Catalan Grilled Chicken Leg Quarters

Catalan Grilled Chicken Leg Quarters
  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 4 chicken leg quarters
  • 1/4 tsp cayenne pepper
  • 1/2 tsp cumin
  • 1/2 tsp cinnamon
  • 1 tsp salt
  • 1/4 tsp Black pepper
  • 2 TBLS olive oil
  • 1 onion, medium sized, chopped
  • 4 cloves garlic, chopped
  • 3/4 cup chorizo style or other spicy sausage, chopped
  • 1 can (28 oz) whole, peeled tomatoes, drained and chopped
  • 1/2 cup full-bodied red wine
  • 1/2 cup pitted olives, chopped



1 In small bowl, stir together cayenne pepper, cumin, cinnamon, salt and black pepper. Rub thoroughly over chicken leg quarters.

2 Place on gas, charcoal or indoor grill and cook, turning, until browned on all sides and beginning to firm, about 10 minutes total.

3 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.

4  Stir in chorizo; saute for 3 minutes more.

5 Stir in tomatoes and red wine. Bring mixture to simmer and continue cooking until chicken is off the grill.

6 Add chicken to pot. Stir in olives. Cover, reduce heat to medium-low and simmer for 20 minutes.

7 To serve, put a piece of chicken in each of four large, shallow bowls. Top with sauce.


National Chicken Council