Pan-Roasted Persian-Spiced Chicken with Fruited Rice

Name: Pan-Roasted Persian-Spiced Chicken with Fruited Rice
Yield: 4 servings
Ingredients: 4 bone-in chicken breast halves or whole legs; 2 tablespoons extra virgin olive oil; Freshly ground black pepper, to taste; 1/4 teaspoon ground cinnamon; 1/4 teaspoon freshly grated nutmeg; 1/4 teaspoon ground allspice or 1/8 teaspoon ground cloves; 1/8 teaspoon cayenne pepper

From: Hip Kosher

Servings: 4 servings

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Ronnie's Notes

This dish is a good choice for dinner in early autumn, when you can buy bountifully flavored and crisp freshly picked new-crop apples. The Fruited Rice in this recipe goes well with lots of poultry dishes but it tastes especially good with this one because the tart fruit complements the fragrant spices used on the chicken. To save time you can make the rice ahead and rewarm it.

Ingredients

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4 bone-in chicken breast halves or whole legs
2 tablespoons extra virgin olive oil
Freshly ground black pepper, to taste
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground allspice or 1/8 teaspoon ground cloves
1/8 teaspoon cayenne pepper

Instructions

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Preheat the oven to 425°F.

Rinse and dry the chicken parts.

Heat the olive oil in a sauté pan over medium-high heat and cook the chicken, turning pieces once, for , or until the skin is lightly browned.

Sprinkle the chicken with pepper, cinnamon, nutmeg, and allspice.

Place the pan in the oven.

Roast for about 12–, or until chicken is cooked through (an instant-read thermometer should read 160°F).

Place chicken on a platter and serve with Fruited Rice.

Makes 4 servings.

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