This recipe came about as a result of a few things. First was the Moroccan Fried Chicken at World Street Kitchen, which reminded me of a desire, long on the back burner, to get a grounding in some basic Moroccan flavors.
The second was the pork carnitas from Barrio, which are laden with cinnamon.
The third was two pounds of lamb leg meat in my freezer, waiting for experimentation. So I started with a basic rub:
- 2 tablespoons ras al hanout
- 1 teaspoon kosher salt
- 2 teaspoons ancho chile powder
- 2 teaspoons ground cumin