Name: Spice-Rubbed Chicken Thighs
Yield: 4
Ingredients: 1 1/2 tsp. coriander seeds -; 1/4 star anise pod -; 1 1/2 tsp. cracked black peppercorns -; 1 1/4 tsp. crushed red pepper -; 1 tbsp. kosher salt -; 8 meaty chicken thighs -; 1/4 c. canola oil -; 1 large Spanish onion -; 1 large leek -; 2 plum tomatoes -; 3 sprig thyme -; 3 sprig oregano -; 1 c. dry red wine -; 1 tbsp. red wine vinegar -; 1 tbsp. honey -; Chopped parsley and chives -

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Ingredients for - Spice-Rubbed Chicken Thighs

1. 1 1/2 tsp. coriander seeds -

2. 1/4 star anise pod -

3. 1 1/2 tsp. cracked black peppercorns -

4. 1 1/4 tsp. crushed red pepper -

5. 1 tbsp. kosher salt -

6. 8 meaty chicken thighs -

7. 1/4 c. canola oil -

8. 1 large Spanish onion -

9. 1 large leek -

10. 2 plum tomatoes -

11. 3 sprig thyme -

12. 3 sprig oregano -

13. 1 c. dry red wine -

14. 1 tbsp. red wine vinegar -

15. 1 tbsp. honey -

16. Chopped parsley and chives -

How to cook deliciously - Spice-Rubbed Chicken Thighs

1. Stage

Preheat the oven to 350 degrees F. In a small skillet, toast the coriander, star anise, cracked peppercorns, and crushed red pepper over moderate heat, shaking the pan, until fragrant, about 2 minutes. Transfer to a spice grinder and let cool; pulse until coarsely ground. Add the salt. Rub the spices all over the chicken.

2. Stage

In a large skillet, heat the oil. Add the chicken and cook over high heat, turning once, until deep golden, 10 minutes. Arrange the chicken in a roasting pan, skin side up. Pour off most of the oil from the skillet and add the onion and leek. Cook over moderate heat, stirring, until softened, 5 minutes. Add the tomatoes, thyme, and oregano and cook until the tomatoes just begin to break down, 3 minutes. Add the red wine and cook until reduced to 1/4 cup, scraping up any bits stuck to the pan, 5 minutes. Stir in 1 cup of water and pour the mixture into the roasting pan.

3. Stage

Cover the pan with foil and braise the chicken in the oven for about 1 hour, until cooked through. Transfer the chicken to a plate. Strain the sauce into a saucepan. Boil until the sauce is reduced to 1 cup, 5 minutes. Stir in the vinegar and honey; keep warm.