Middle Eastern Spiced Chicken Legs with Garlic Paste

Pierce the potato with a fork and microwave for about 3-4 minutes until cooked through. Set aside and let cool.

Meanwhile preheat a grill.

In a small bowl mix paprika, cumin, cinnamon, cayenne, black pepper, and Kosher salt. Rub this mixture into the chicken legs and set aside until grill is ready.

When grill is hot, drizzle vegetable oil over chicken to lightly coat. Place over medium high heat on the grill and cook for about 10 minutes turning once until cooked through.

While chicken is cooking, chop garlic along with salt using a chefs knife to scrape the mixture until it resembles a paste.

Place the paste in a medium bowl and add an egg yolk. Whisk garlic and egg yolk until creamy. Begin adding olive oil in a slow steady stream a little at a time whisking after each addition. The mixture should be creamy and resemble mayonnaise. Keep adding until a desired consistency is achieved after about 1/4-1/3 cup.

At this point, remove the skin from the potato and mashed it with a little salt until smooth and lump free. Add about 1/2 cup of mashed potato along with the lemon juice to the garlic and oil mixture. Whisk the paste until smooth and light. Taste and adjust seasoning with more lemon juice, salt, or potato if desired.

Serve the garlic paste with the grilled chicken.