Pan-Roasted Chicken With Pineapple-Chile Glaze

• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon cayenne pepper
• 1 (3 1/2-4 pound) chicken, halved
• Kosher salt, freshly ground pepper
• 1 tablespoon vegetable oil
• 1/2 fresh pineapple, sliced 1/2" thick
• 1 serrano chile, sliced
• 2 garlic cloves, crushed
• 3/4 cup pineapple juice
• 1/4 cup apple cider vinegar
• 2 tablespoons light brown sugar
• 1 tablespoon paprika

1. Place a rack in upper third of oven; preheat to 425u0b0F. Mix coriander, cumin, and cayenne in a small bowl. Sprinkle chicken with spice mixture, pressing to adhere; season with salt and pepper.
2. Heat oil in a large ovenproof skillet over medium-high. Cook chicken, skin side down, until browned and beginning to crisp, about 5 minutes. Transfer chicken to a plate and arrange pineapple slices in pan. Place chicken, skin side up, on top. Transfer to oven and roast until an instant-read thermometer inserted into the thickest part of thigh registers 165u0b0F, 40-45 minutes.
3. Meanwhile, bring chile, garlic, pineapple juice, vinegar, brown sugar, and paprika to a boil in a small saucepan and cook until thickened and syrupy, 12-15 minutes; season glaze with salt.
4. When chicken is done, brush with glaze and roast just until glaze is bubbling, about 2 minutes; repeat with any remaining glaze. Transfer chicken and pineapple to a cutting board; let rest 10 minutes. Serve chicken and pineapple with any juices from skillet alongside.

ground coriander, ground cumin, cayenne pepper, chicken, kosher salt, vegetable oil, pineapple, serrano chile, garlic, pineapple juice, apple cider vinegar, light brown sugar, paprika

Taken from www.epicurious.com/recipes/food/views/pan-roasted-chicken-with-pineapple-chile-glaze (may not work)