CINNAMON CUMIN & CORRIANDER CHICKEN

CINNAMON CUMIN & CORRIANDER CHICKEN image

Number Of Ingredients 12

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1 1/2-2 lb chicken thighs/legs (bone-in)
2-3 Tbls olive oil
2-3 lb fingerling potatoes (halved)
1 medium red onion (quatered)
7-8 cloves garlic (whole)
1 tsp ground corriander
1/2 tsp ground cinnamon
1/2 tsp ground cumin
1/2 tsp salt
8-10 medium red and orange carrots (halved)
2 Tbls local butter
1 Tbls local honey

Steps:

Set oven to 350F. In a large, oven safe skillet heat oil. Evenly season both sides of the chicken with salt and spices(feel free to add more or less cinnimon or cumin to your preference). Brown both sides of the chicken in the hot oil. Add the cut potatoes, onion, and whole garlic to the skillet placing the chicken slightly on top of the veggies so the chicken skins can eventually crisp. Roast in oven covered in foil for about 30-35 minutes. Bake uncovered an additional 20 min or until chicken temperature reaches 170F. Prepare your carrots during the last 15 minutes of baking time. Place just enough water to cover the bottom of a pan on stove top and bring to a boil. Lower temp to med-hi and add carrots and butter cooking covered until just tender. We like our carrots crisp so be careful to monitor your tempatures and timing to avoid over cooking them. Drizzle honey over carrots when it's time to serve the chicken. Serves 4-5