Chicken Breasts with Citrus Pan Sauce

 

4
bone-in chicken breast halves with skin
5
teaspoons ground cumin, divided
4
tablespoons olive oil, divided
2
garlic cloves, pressed
1/2
cup chicken broth
1/2
cup orange juice
1/4
cup fresh lemon juice
2
teaspoons grated orange peel
1 1/2
teaspoons grated lemon peel
1/3
cup chopped fresh cilantro

 

 

Preheat oven to 425 degrees.  Slide fingertips beneath skin of each chicken breast to loosen.  Sprinkle each chicken breast with 1 teaspoon cumin and salt and pepper; rub seasoning beneath and on top of skin.

 

Heat 2 tablespoons oil in heavy large ovenproof skillet over medium-high heat.  Place chicken, skin side down, in pan and cook until skin browns, about 3 minutes; turn chicken over.  Place skillet in oven and roast until chicken is cooked through, about 15 minutes.

 

Transfer chicken to plate.  Add remaining oil to drippings in skillet; add garlic and sauté over medium-high heat 30 seconds.  Add chicken broth, orange juice, lemon juice, orange peel, lemon peel and remaining 1 teaspoon cumin; boil until reduced to 1 scant cup, about 3 minutes.  Pour sauce over chicken; sprinkle with cilantro and serve. 

 

Serves 4

 

Good with yellow rice pilaf with baby peas and butter steamed spinach.