Spice Chicken: Holiday Weeknight Perfection!

This is one of my go-to recipes from Gourmet Today, tailor-made for holiday weeknights filled with overflowing To Do lists. It's as simple to prepare as it is delicious. I like to use chicken thighs (economical and super-tasty), but any chicken parts will do. Bonus: a certain someone I know swears these are even better the next day, cold and straight out of the fridge. (I told you these were busy times.)

Spice Chicken

from Gourmet Today

Serves 4
Active Time: 10 Minutes
Start to Finish: 45 Minutes

Fragrant and deeply savory, this spice rub balances the heat of chili powder and black pepper with the more floral notes of coriander and cinnamon. It jazzes up bland chicken breasts nicely, and legs give even juicier results. The quick pan sauce adds an extra shot of flavor.

2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 teaspoons salt
3 tablespoons vegetable oil
4 chicken breast halves (with skin and bones) or 4 whole chicken legs, thighs and drumsticks separated if desired, rinsed and patted dry
1/2 cup water

1. Put a rack in middle of oven and preheat oven to 450F.

2. Stir together spices, salt, and 1 tablespoon oil. Rub evenly all over chicken.

3. Heat remaining 2 tablespoons oil in a 12-inch ovenproof heavy skillet over moderately high heat until hot but not smoking. Brown chicken, turning once, 6 to 8 minutes.

4. Turn chicken skin side up, transfer skillet to oven, and roast until just cooked through, 16 to 18 minutes for breasts, about 25 minutes for legs. Transfer to a platter.

5. Add water to pan and deglaze by boiling over high heat, scraping up brown bits, for 1 minute. Transfer sauce to a bowl and skim off fat.

6. Serve chicken with sauce on the side.