2 Servings 35 min Cook
1/4 Tsp, ground Cumin
2 Half breast (fillet) Chicken Breast
1/4 Tsp Coriander Seed
1 1/2 Tbsp Vegetable Oil
0 Tsp Cinnamon
1/4 Tsp Pepper
3 Tbsp Water
1 Tsp Salt
1 Tsp Chili Powde
Preheat oven to 450F.
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.
