Catalan Grilled Chicken Leg Quarters

• 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

Preparation

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.

Source:

National Chicken Council