Spiced Roast Chicken Breast

Ingredients

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  2 breast fillet or 290g

• Coriander seed

  Spices

  ¼ tsp or 0.4g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  1 ½ tbsp or 21g

• Cinnamon

  Spices, ground

  ⅛ tsp or 0.3g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Water

  Plain, clean water

  3 tbsp or 44g

• Salt

  Table

  1 tsp or 6g

• Chili powder

  Spices

  1 tsp or 3g

Directions

1. Preheat oven to 450F.
2. Pat chicken dry. Stir together spices, salt, and 1 1/2 teaspoons oil and rub evenly all over chicken. Heat remaining tablespoon oil in an ovenproof heavy skillet (preferably cast iron) over moderately high heat until hot but not smoking, then brown chicken on both sides, about 5 minutes. Transfer skillet to middle of oven and roast chicken, skin side up, until just cooked through, 16 to 18 minutes. Transfer chicken to a plate. Add water to pan and deglaze over high heat, scraping up brown bits. Pour pan juices over chicken.

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