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 only, raw

  64 oz or 1.81kg

• 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

  ¼ cup or 60g

• Brown sugar

  2 tbsp or 18g

• Paprika

  Spices

  1 tbsp or 7g

Directions

1. Place a rack in upper third of oven; preheat to 425 degrees F. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
2. Heat oil in a large ovenproof skillet over medium-high heat. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple 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 F, 40–45 minutes.
3. Meanwhile, bring serrano pepper, 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 glaze with salt.
4. 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.