From Elly Says Opa!
This is a great easy dinner option and comes out so nicely in my heavy enamel pot (Le Creuset style). I was impressed at how crispy the skin came out, and how nicely the meat cooked. Thanks, Elly!
4 bone-in, skin-on chicken thighs
2 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. coriander
1/2 tsp. ground pepper
1/4 tsp. cinnamon
1 tsp. salt
1 Tbsp. canola oil, divided
3 Tbsp. chicken broth (or water) (I keep chicken broth in 2 Tbs cubes in the freezer, so I used 2 Tbs broth and one of water)
Preheat the oven to 450. Pat the chicken dry. Mix together the spices and 1/2 Tbsp. canola oil. Rub all over the chicken.
Heat the remaining oil in a heavy skillet (cast iron or a heavy enameled cast iron preferable) over moderate heat until hot but not smoking. Brown chicken for 5 minutes on each side.
Transfer skillet to oven and continue to cook, skin-side up, until done, about 12-18 minutes.
Remove chicken and place skillet on stovetop over high heat. Deglaze pan with broth, scraping up browned bits, and pour juices over chicken.