68 Days of Gourmet: Day 2
This is my new favorite easy dinner to add to our regular rotation. First thing first, I apologize for the less than stellar photo. I don’t have a lightbox and it gets dark at 5:30. Considering that we never eat until 8 p.m., there’s just no hope for decent dinner shots during the winter.
I have been so eager to make this Spiced Chicken after hearing Gourmet Editor-in-Chief Ruth Reichl say it was one of her favorite weeknight family dinners. The chicken was so simple, so juicy and a breeze to prepare. And the house smelled amazing while it was baking. It’s also very economical. We used legs and thighs but you can also use bone-in breasts – both are very affordable, especially if you can catch them on sale. It is insane to me how much the grocery charges for skinless, boneless chicken breasts. It’s a total rip off! I only buy them on sale and freeze. Otherwise, I buy bone-in and skin and bone myself. It’s very simple.
But I digress…back the Spiced Chicken. I told Brandon at least five times during dinner, “this is so good.” I can’t wait to share the recipe with my mom and dad. I know they will love this one! This is an awesome weeknight dish and would also be perfect for someone looking for an easy but delicious entertaining recipe.
I doubled the amount of spices for the chicken (so I could really coat it on) and substituted a wine/chicken broth mixture for the water in the pan sauce.
Try this for a new spin on chicken. I know everyone is always looking for new and easy chicken dishes!
Spiced Chicken
(Recipe adapted from Gourmet, April 2000)
Ingredients:
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 1/2 teaspoons salt
1 tablespoon olive oil, plus extra for the pan
2 bone-in chicken breasts or 2 leg/thigh combos
1/2 cup white wine, chicken broth or water
Directions:
Preheat oven to 425 degrees. Rinse and pat dry chicken.
Stir together spices, salt and 1 tablespoon of oil. Rub all over chicken. Heat another two tablespoons of oil in an ovenproof heavy skillet (preferably not non-stick) over medium-high heat until hot but not smoking. Add chicken and brown on both sides, about 6 minutes (3 minutes per side).
Transfer skillet to middle rack of oven and roast, skin side up, until just cooked through, 20-25 minutes. The internal temperature should read 160 for breasts and 170 for legs or thighs. Transfer chicken to a plate.
Place skillet over medium-high heat. Add water, wine or stock and deglaze, scraping up brown bits. Let reduce for 2 or 3 minutes. Pour pan juices over chicken and serve.
Yield: 2 servings
This looks wonderful!! I’m adding it to my list of dinners…Thanks for sharing!
making this TONIGHT! thanks for the post!
mmm this looks great! will be adding it to my menu for sure!
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Jen, this was great. Made it last week. We do a similar recipe, same spice rub, but throw it on the grill, in the summer. Loved this version too, browning it first kept the juices in better than when grilled.
MB – so glad this turned out well for you. It’s definitely one of my new favorite easy chicken dishes. I’ll have to try it on the grill this summer. You know we love grilled things!
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