How to make
In a bowl, mix olive oil, smoked paprika, ground coriander, ground cumin, garlic powder, salt to taste, black pepper, juice and peel of one lime. Mix until you get a thick paste.
Place the chicken legs in a dish, bowl or large plastic bag, pour the marinade over the top and mix to coat each piece of chicken evenly.
Refrigerate the meat for at least two hours.
Put the marinated legs in the ceramic pot of a slow cooker, cover it and turn on the first setting for four hours.
If you don't have a slow cooker, put the meat in a baking pan with a little water and cover it with aluminum foil. Cook in the oven at 150°C for four hours.
Remove the cooked chicken, place it on a cutting board and let it rest for five minutes, then shred it with two forks.
Optional: For extra flavor, you can place the shredded chicken back into the pot it was cooked in to mix it with the juices from cooking.
Serve it with hamburger buns, Arabic buns, or as a stand-alone main course if desired.
The Pulled Chicken is ready.
