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Spiced ChickenSpiced chicken with the 4 Cs(courtesy Ruth Reichl)
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
Put a rack in middle of oven and preheat oven to 450F.
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.
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