Heard about this on NPR’s Fresh Air. Here is the original recipe is Ruth Reichl’s on the Seattle Times website; I found it too confusing, so I’ve restructured it for my cooking style:
Spiced Chicken: Serves 4
This dish goes well with brown rice, so you should probably start some now.
Put the oven rack in the middle of the oven, preheat the oven to 450 degrees
4 Chicken Breast Halves (can also use boneless skinless chicken breasts)
In a bowl prepare:
- 2 teaspoons of Chili powder
- ½ teaspoon ground Cumin
- ½ teaspoon ground Coriander
- ½ teaspoon ground Pepper
- ¼ teaspoon ground Cinnamon
- 1 ½ teaspoons Salt
- Optional: 1 28oz can of crushed Pineapple
Add 1 Tablespoon of vegetable oil and mix the spices and the oil. Rub this mixture over all the chicken.
Add 1 Tablespoon of oil to an ovenproof skillet and heat on moderately high temperature; brown 2 pieces of chicken for 3 minutes on each side. Add 1 Tablespoon of oil and brown the last two pieces.
When finished browning, add all the chicken pieces to the skillet and place in the oven.
Optional: After Chicken is browned, add a can of pineapple over the top of the chicken before it goes in the oven.
Cook for 15-18 minutes (23 if you were lazy like me and started with frozen breast halves).
When the chicken is cooked, platter it, place the pan drippings into a fat separating measuring cup and try to remove as much fat as possible, pouring the juice into the skillet. Turn the heat to high and add either cold chicken broth or cold veggie broth after the pan dripping starts to boil. Stir up the bottom stuff for about a minute and place this into a gravy dish. Or just pour some of the pan drippings over the chicken without making a gravy. Serve the chicken and pan gravy with rice.