Pan-Roasted Chicken with Pineapple-Chile Glaze

By á-3801

Fresh Pineapple is idle but canned will do.
Bon Appetit Nov 2015

Ingredients

• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 3 1/2-4 lb. chicken halved
• kosher salt
• freshly ground pepper
• 1 tablespoon vegetable oil
• 1/2 fresh pineapple sliced 1/2" thick
• 1 serrano chile sliced
• 2 garlic cloves crushed
• 3/4 cup pineapple juice
• 1/4 cup apple cider vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon paprika

Details

Servings 4
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

Place a rack in upper third of oven; preheat to 425 degrees. Mix corainder, cumin and cayenne in a small bowl. Sprinkle chicken with spice mixture. pressing to adhere; season with salt and pepper.

Heat oil in a large overproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate andarrange pineapples slices in pan. Place chicken, skin side up on top. Transfer to oven and roast until an instant read thermometer inserted into the thickest part of thigh registers 165 degrees. 40-45 minutes.

Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12-15 minutes; season glazewith salt.

When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.