Cajun-Spiced Chicken Legs
- Cook
- 30 min
3 bone-in chicken legs, skin-on
Kosher salt
3 teaspoons cajun seasoning
2 cloves garlic, skin-on, crushed
1 onion, sliced into ½” rings
1 red bell pepper, sliced into ½” strips
1 yellow bell pepper, sliced into ½” strips
1 tablespoon olive oil
Italian parsley, coarsely chopped
Harissa Sauce
4 tablespoons olive oil, divided
1 clove garlic, minced
¼ onion, finely chopped
1 tablespoon tomato paste
1 tablespoon chili powder
Kosher salt, to taste
Hot sauce, optional
Season chicken with 1 teaspoon of salt and Cajun seasoning, and massage it in. Let it rest for about 15 minutes, then pat dry with paper towels to remove excess moisture.
Preheat the pot over medium heat for about 2 minutes. Add olive oil and spread it evenly. Once the oil starts to smoke, add garlic and the chicken skin-side up. Sear for about 1 minute.
Flip the chicken, add onion, bell peppers, and sprinkle with salt. Cover and simmer over low heat for 15 minutes. Turn off the heat and let it steam over residual heat for 10 minutes. Pierce the chicken with a skewer to check for doneness. If the juice runs clear, transfer the chicken to a plate.
Cook down the remaining ingredients over medium heat for about 2 minutes to remove excess moisture. Return the chicken to the pot and sprinkle with Italian parsley.
To prepare Harissa Sauce, heat 2 tablespoons of olive oil and minced garlic in a small saucepan over low heat. Once the garlic becomes fragrant, add onion and sauté for 2 minutes on low heat.
When the onion has softened, add tomato paste, chili powder, and salt. Mix well, then add the remaining olive oil. Serve the sauce alongside the roasted chicken, and add hot sauce to taste.
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