Spiced Roasted Chicken
2 chicken breast halves (for recipe that follows) or even a whole chick but adjust spice proportions accordingly
1 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon black pepper
1/8 teaspoon ground cinnamon
1 teaspoon salt
1 1/2 tablespoons vegetable oil
- 3 tablespoons water
Preheat oven to 450°F.
Pat chicken dry. Stir together spices, salt, and 1 1/2 teaspoons oil and rub evenly all over chicken. Heat remaining tablespoon oil in an ovenproof heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then brown chicken on both sides, about 5 minutes. Transfer skillet to middle of oven and roast chicken, skin side up, until just cooked through, 16 to 18 minutes. Transfer chicken to a plate. Add water to pan and deglaze over high heat, scraping up brown bits. Pour pan juices over chicken.
Using a digital temp probe I roasted the breasts to 160 degrees. Oh Yeah! Done perfectly...moist and juicy. Try it, you'll like it for sure!
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