Pan-Roasted Chicken with Pineapple-Chile Glaze

• Produce

  • 1 tsp Coriander, ground
  • 2 Garlic cloves
  • 1/2 Pineapple, fresh
  • 1 Serrano chile

• Baking & Spices

  • 2 tbsp Brown sugar, light
  • 1/2 tsp Cayenne pepper
  • 1 Kosher salt
  • 1 tbsp Paprika

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar
  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Drinks

  • 3/4 cup Pineapple juice

• Other

  • 1 (3 1/2–4 pound chicken, halved

Found on epicurious.com

Description

Ingredients

• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 (3 1/2–4 pound) 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

Directions

• Preparation Place a rack in upper third of oven; preheat to 425°F. Mix coriander, 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 ovenproof skillet over medium-high. 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°F, 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 glaze with 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. Cooks NoteFresh pineapple is ideal, but canned will do in a pinch.

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