During my Advantium Adventures, I noticed that chicken skin does not brown and crisp quite the same as it does in my gas oven. And that’s a shame because crispy chicken skin is one of my favorite things. So I wonder what would happen if I add a simple step to the equation and do a quick browning of the chicken before popping it into the Advantium?
I think I need to test this theory out. And I have the perfect recipe to use as my test subject…Ruth’s Spiced Chicken. The method already has you browning the chicken on the stove and then finishing it off in a hot oven. I’ve made it this way and can attest that the spiced chicken is delightful. I bet that getting crispy roast chicken skin out of my Advantium would be an even bigger delight.
Ms. Reichl, I hope you don’t mind that I’m planning to use your recipe as my test case. I’d gladly have you over for a plate of your Spiced Chicken a la Advantium to get your reaction.
Adapted from Ruth Reichl
- 2 teaspoons chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon ground corriander
- 1/2 teaspoon black pepper
- 1/4 teaspoon cinnamon
- 1 teaspoon kosher salt
- 3 tablespoons vegetable oil
- 4 chicken bone in chicken breasts, skin on
- 1/2 cup water
Heat oven to 450 degrees. Mix the spices together in a small bowl. Add 1 tablespoon of the oil to the spices and make a thin paste. Heat the remaining oil in a large, oven proof skillet or dutch oven over medium high heat.
While the oil it heating up, rub the spice paste all over the chicken. When the pan is hot, place the chicken in the pan and cook until browned, approximately 6 to 8 minutes, turning once. Once the chicken is browned on both sides, turn it skin side up, and transfer the pan to the oven. Cook for another 25 minutes, or until the chicken is completely cooked.
Transfer the chicken to a platter and then add the water to the hot pan, bring to a boil over high heat, and scrape up any browned bits from the pan. Carefully skim the fat off the sauce and spoon over the chicken.