Pan-Roasted Chicken with Pineapple-Chile Glaze

Ingredients

• Coriander seed

  Spices

  1 tsp or 2g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Cayenne pepper

  Spices, red or cayenne

  ½ tsp or 0.9g

• Chicken leg

  Broilers or fryers, meat and skin, raw

  8 leg, bone removed or 1.34kg

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 tbsp or 14g

• Pineapple

  Raw, all varieties

  ½ fruit or 452g

• Serrano pepper

  Raw

  1 pepper or 6g

• Garlic

  Raw

  2 cloves, minced or 6g

• Pineapple juice

  Canned, unsweetened, with added ascorbic acid

  ¾ cup or 188g

• Vinegar

  Cider

  4 tbsp or 60g

• Brown sugar

  2 tbsp or 18g

• Paprika

  Spices

  1 tbsp or 7g

Directions

1. Preheat oven to 425°F with a rack in the upper third. Combine coriander, cumin, and cayenne in a bowl. Season chicken with this spice mix, salt, and pepper, pressing spices to adhere.
2. Heat oil in a large ovenproof skillet over medium-high. Brown chicken, skin side down, for 5 minutes. Arrange pineapple slices in pan, place chicken skin side up on top, and roast until internal temperature reaches 165°F, about 40–45 minutes.
3. Boil serrano pepper, garlic, pineapple juice, vinegar, brown sugar, and paprika in a saucepan until thickened, about 12–15 minutes; season with salt. Brush chicken with glaze, roast for 2 more minutes. Let rest for 10 minutes before serving.