Spiced Chicken

OK, I have another nice recipe to show you, Spiced Chicken.  I make this once a month. Sometimes I use a whole chicken, chopped into 12 pieces: 2 legs,  2 thighs, 2 wings and 6 breasts. But my family likes legs more than breasts.We like dark meat better in my family, which is more expensive than white meat in Chinese societies. But breast meat is more expensive than legs here,  so I used chicken legs which we both like better and are cheaper.

Ingredient :

1. Cumin seeds            3 tbsp 
2. Coriander seeds       2 tbsp
3. Light brown sugar  1 tbsp
4. Cinnamon powder   1 tsp
5. Cayenne pepper       1 tsp or 1 tbsp (the more, the spicier)
6. Salt                          1 tsp
7. Pepper                     1 tsp
8. Chicken legs           10 pieces

Step by step :

 1. Toast the cumin and coriander seeds in a skillet for 2 minutes.



2. Preheat the oven to 400 F

3. Grind the toasted cumin and coriander seeds together. I prefer to use toasted seeds, not the powder you buy at a supermarket, because toasted seeds are more fragrant.  Of course, you can use powder if you don't have the time or equipment to grind the seeds.




4. Mix all the spices together.







5. Rub the spice mixture onto the chicken legs and place them on an oven rack.







 6. Bake the chicken at 400F for 40 minutes.

If you like crispy skin, you can broil the chicken for a further 10 minutes after baking.



7. This is our dinner today.  The spiced roasted chicken comes with baked french fries and green salad with beets.





Enjoy!