One of Gourmet Magazine editor Ruth Reichl's favorite recipes from her new book, "Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen." (Houghton Mifflin Harcourt, $40.)
One of Gourmet Magazine editor Ruth Reichl’s favorite recipes from her new book, “Gourmet Today: More than 1,000 All-New Recipes for the Contemporary Kitchen.” (Houghton Mifflin Harcourt, $40.)
Active Time: 10 minutes Start to finish: 45 minutes.
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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
½ teaspoon ground cumin
1/2 teaspoon ground coriander
½ teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon
1 ½ 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
½ cup water
Put a rack in middle of oven and preheat oven to
Stir together spices, salt, and 1 tablespoon oil. Rub
evenly all over chicken.
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.
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.
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.
Serve chicken with sauce on the side.