3-4 whole chicken legs
3 Leeks, washed, and sliced in 1/2 inch rings
EV Olive oil
4 Tbsp Butter
2 garlic cloves, smashed
Ras el Hanout (Moroccan Spice Blend)
1 Tsp Saffron
Rinse chicken in cold water to clean, then pat with a paper towel to remove excess water. Rub each piece of chicken with a pinch of saffron, then season liberally with salt, pepper, and spice blend. Set aside.
In a heavy skillet, heat 3 Tbsp butter + 1 Tbsp olive oil over medium heat. When the butter starts to sizzle and smell buttery add sliced leeks. Saute until tender about 4 minutes. Transfer leeks to a plate, and set aside. Preheat oven to 350F.
To the skillet, add remaining butter and more olive oil. Turn flame up to medium high, wait 15 seconds until oil/butter mixture is HOT and add chicken thighs to skillet--only 2 at a time to avoid crowding the pan. Add a smashed garlic clove, and cover skillet. Let chicken cook on each side about 7 minutes, until skin is crisped. When all the chicken has been browned, transfer to a heavy glass baking dish. Top chicken with leeks, and transfer to oven.
Bake the chicken for about 40 minutes, basting the leeks with juices every 15 minutes. When the juices run clear from pierced drumstick/thigh joint remove from oven. Let rest for about 15 minutes. Serve, and enjoy.