Spicy Ginger and Lemon Chicken

• 2 tablespoons olive oil
• 6 chicken legs (about 4 pounds), with skin and tips of drumsticks removed
• 1 teaspoon salt
• 1 teaspoon chili powder
• 1 teaspoon cumin powder
• 1/2 teaspoon dried thyme leaves
• 1/4 teaspoon cayenne pepper
• 1 tablespoon flour
• 6 peels of lemon, cut off with a vegetable peeler
• 6 peels of orange, cut off with a vegetable peeler
• 1/4 cup ginger pieces (washed, but not peeled)
• 4 cloves garlic, peeled
• 1 cup sweet apple cider

1. Heat the oil in a large saucepan until hot but not smoking.
2. Add the chicken legs in one layer, and brown them over medium to high heat, turning occasionally, for 15 minutes.
3. Add the rest of the ingredients, bring the mixture to a boil, reduce the heat to low, cover, and cook gently for 15 minutes.
4. Serve, one leg per person, with some of the cooking juices.

olive oil, chicken, salt, chili powder, cumin powder, thyme, cayenne pepper, flour, peels of lemon, peels of orange, ginger, garlic, sweet apple cider

Taken from cooking.nytimes.com/recipes/11559 (may not work)