Making one-pot meals are my favorite, especially when it’s done in the cast iron skillet! This dish is BURSTING with some amazing flavors that come from spices like ancho chile, cumin, coriander, and orange juice and will surprise your taste buds!
In the above picture, I used a peeled and chopped rutabaga, because I needed to use it and did not have my usual go-to root vegetable, carrots. The rutabaga worked out perfectly! The rutabaga provides a great flavor just by itself, but combing it with these spices seemed to enhance those natural flavors! Anyways, if you’re skeptical about trying out the rutabaga, I recommend using some sliced carrots! See picture below.
You will need a mortar or spice grinder for these spices and ancho chile. I also used 2 hindquarters of a chicken for this dish, but if you wanted to make for more people, you could use skin-on bone chicken thighs. Those also hold up well with this dish. I’ve never tried it with chicken breast, but if you happen to try it, let me know how it turns out! Let’s get started!
Serves: 2 / Cooks: 40 minutes
- 2 chicken hindquarters
- 1 dried ancho chile, cut into 1/2 inch slices
- 2 teaspoons of caraway seeds
- 2 teaspoons of coriander seeds
- 1 1/2 teaspoons of cumin seeds
- 1 teaspoon of whole black peppercorns
- 1 1/2 teaspoon of sea salt
- 1 tablespoon of olive oil
- 1 small orange – for graded zest and orange juice
- 1 rutabaga, peeled and cut into cubes
- 1/4 cup of fresh cilantro leaves
Heat a small skillet over medium high heat without oil! Add the ancho chile slices, caraway, coriander, cumin, and black pepper. Allow this to cook for about 5 minutes, or until fragrant, shaking the skillet often. Move the spices from the skillet to your mortar/spice grinder to finely grind the chile and spices. Add the sea salt to the spice mixture and then rub it all over your chicken. (If I have any spices leftover, I sprinkle it over my root vegetable, but that’s your call!) 🙂
Preheat the oven to 400 degrees Fahrenheit and heat a large cast iron skillet over medium-high heat adding olive oil. Add the chicken turning once for about 10 minutes, or until brown.
Remove the chicken from the skillet and set aside on a plate. Add the rutabaga to the skillet with the juice from half of your orange. Then, place the chicken in the skillet and transfer it to the oven. Allow this to roast for 30 minutes, or until the chicken has reached an internal temperature of 180 degrees Fahrenheit. Once done, sprinkle the rest of the orange juice, orange zest, and cilantro over everything.
Hope you enjoyed it and please feel free to share your experience!