Another Batch of Adobo African Moroccan Seasoned Chicken Leg Quarters and Veggie

Laying out and Prep'g the Veggies.....

From the bottom to top....

Asparagus, Red Bell Pepper, Poblano Peppers, Jalapeno Pepper, Squash, Zucchini, Kale and Rehydrated Ancho Chiles

Got the Dutch Oven and a skillet going to sear the 4 chicken leg quarters.

There's that beautiful Adobo seasoned skin being blackened and the fat in it rendered out into the Dutch Oven...

Out of the skillet and onto a roasting pan and into a 400 deg oven for 20 - 30 minutes depending on the size of the pieces....

I took the smallest piece out at 18 minutes and the biggest piece at 25 minutes.

While the chicken is being baked, the veggies are sauted, wok'd, steamed in the same Dutch oven and skillet thus soaking up all the blackened seasoning and fat from the chicken skin....

This makes the veggies incredibly scrumptious.... Remember they were seasoned with the same African - Moroccan spice mix and then finished with Fig Infused Balsamic.

This Twice Seasoned Twice Cooked Chicken Leg Quarters and accompanying vegetables is now one of my all time favorite dishes!!

And it's good for you whether you're a Bodybuilder, CrossFit'er or someone just trying to lose weight and eat healthy.