Ingredients
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1 1/2 teaspoons salt
3 tablespoons vegetable oil
4 chicken breast halves (with skin and bones) or 4 whole chicken legs, thighs and drumsticks separated if desired, rinsed and patted dry
1/2 cup water
Preparation
Put rack in middle oven and preheat oven to 450 degrees Fahrenheit.
Stir together spices, salt and 1 tablespoon oil. Rub evenly all over chicken.
Heat remaining 2 tablespoons oil in a 12 inch ovenproof heavy skillet over moderately high heat until hot but not smoking. Brown chicken turning once 6 to 8 minutes.
Turn chicken skin side up, transfer skillet to oven, and roast until just cooked through, 16 to 18 minutes for breasts, about 25 minutes for legs. Transfer to a platter.
Add water to pan and deglaze by boiling over high heat, scraping up brown bits, for 1 minute. Transfer sauce to a bowl and skim off fat.
Serve chicken with sauce on side.
