Author Notes
Recently I have become more familiar with the flavors of the West Indies and am so grateful for it, this roasted chicken dish is unlike any others you have tasted! —JennT1981
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Ingredients
- Chicken
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1/4 teaspoon
allspice
-
1 pinch
nutmeg
-
1 pinch
cinnamon
-
1 teaspoon
dried thyme
-
1/4 teaspoon
cayenne
-
1/2 teaspoon
paprika
-
1/2 teaspoon
coriander
-
1/2 teaspoon
onion powder
-
1/2 teaspoon
garlic powder
-
1 teaspoon
salt
-
1/2 teaspoon
pepper
-
2
chicken leg quarters, clean and pat dry
-
3 tablespoons
vegetable oil
- Pan Sauce
-
1/2 cup
coffee flavored beer
-
1 cup
chicken broth
-
1/2
lime, juiced
-
1 tablespoon
red wine vinegar
-
2 tablespoons
brown sugar
-
1 pinch
salt
-
1 pinch
pepper
-
1 tablespoon
cornstarch
-
1/4 cup
cold water
Directions
-
Preheat oven to 350 degrees F.
-
In a small bowl combine spices and mix well.
-
Season both sides of chicken with spice mix.
-
Heat oil over medium high in a large, oven-proof skillet and add chicken skin-side down.
-
Cook until skin begins to set and crisp, about 5 minutes.
-
Turn and cook another 3 minutes.
-
Return to skin side down and place in preheated oven.
-
Continue cooking until no longer pink, about 30 to 35 minutes. Turn oven off.
-
Return skillet to stove and keep chicken warm in oven.
-
Heat skillet over medium and deglaze pan with beer, scraping bits from the bottom with a wooden spoon.
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Stir in chicken broth, lime juice, vinegar, brown sugar, salt and pepper.
-
Combine cornstarch and water in a small bowl and mix well.
-
Stir into pan and simmer 5 to 10 minutes until sauce reduces and thickens slightly. Spoon sauce over chicken and serve.
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