PAN ROASTED CHICKEN W PINEAPPLE CHILE GLAZE

Pan Roasted Chicken W Pineapple Chile Glaze image

Provided by barbara lentz

Categories Chicken

Time 55m

Number Of Ingredients 13

1 Tbsp each ground coriander and cumin
1 tsp red pepper flakes
1 whole chicken cut in half
kosher salt and pepper
1 Tbsp vegetable oil
1/2 fresh pineapple sliced thin
2 serrano chiles seeded and minced
4 clove garlic minced
1 c pineapple juice
1/4 c apple cider vinegar
1/4 c brown sugar
1 Tbsp paprika
2 small seeded red chiles cut into thin circles for garnish

Steps:

1. Preheat oven 425 degrees Cut chicken in half starting at the breast. Dry chicken well.
2. Mix coriander, cumin, and red pepper flakes together Season chicken with spice mixture pressing to adhere to skin. Season liberally with salt and pepper.
3. Use a oven proof Pan. I used cast iron skillet. Get pan hot and add the oil. Turn down to medium high heat. Place chicken skin side down and cook until crisp about 5 minutes. Remove chicken from pan and set aside.
4. Arrange the pineapple slices in bottom of pan. Place chicken on top of pineapple skin side up. Place in oven. Roast until internal temp reaches 165 degrees about 40 to 45 minutes.
5. Meanwhile bring serrano chiles, garlic, pineapple juice, vinegar, brown sugar and paprika to a boil reduce heat and cook until thickened and syrupy about 15 minutes. Taste and season with salt.
6. When chicken is done brush with glaze and place back in oven for 2 minutes. Transfer chicken to cutting board and let rest 10 minutes. You can puree the pineapple or serve it as is with the chicken. Garnish with the red chile pepper rings.