Servings: 4 | Prep: 15 min | Bake: 45 min | Cook: 5 min
Ingredients:
2 tablespoons flour
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
4 chicken thighs, bone in, skin on
2 teaspoons canola or vegetable oil
Directions:
Preheat oven to 375. In a large, resealable ziplock bag, mix flour and spices. Add chicken thighs to baggie, one at a time, and shake to completely coat.
In a large, oven-proof skillet, heat oil over medium high heat. Add chicken thighs. Cook for a total of 5-6 minutes, flipping once halfway. Brown all sides.
Move skillet to oven, and bake for 40-45 minutes or until done (no longer pink, juices run clean).