Garlic, Chile and Cumin Roast Chicken
4 dried ancho chiles, stemmed and seeded
- 2 dried chipotle chiles, preferably moritas, stemmed
- 2 teaspoons cumin seeds
- 15 garlic cloves, peeled
- 2 teaspoons kosher salt, or more to taste
- 1⁄3 cup olive oil, plus more for the baking sheet
- 3 1⁄2 to 4 pounds bone-in chicken pieces (8 to 10 legs, thighs, and/or halved breasts)
- 1 cup chicken broth
Place the ancho and chipotle chiles in a saucepan, cover with water, and bring to a boil. Reduce the heat to medium and simmer for 10 to 15 minutes, pushing the chiles down into the water from time to time to submerge, until they soften. Remove from the heat and ﬁsh out the chipotles from the saucepan. When they are cool enough to handle, remove the seeds.
- Heat a small skillet over medium-low heat. Add the cumin seeds and toast, stirring or shaking the pan constantly, until fragrant and very slightly darkened, 45 seconds to 1 minute. Immediately transfer to a small bowl or plate.
- Place the ancho and chipotle chiles in a blender, along with 1⁄2 cup of their cooking liquid. Add the garlic, cumin seeds, salt, and olive oil and puree until smooth. Scrape into a large bowl and let cool slightly.
- Add the chicken to the chile-garlic marinade and turn to coat each piece thoroughly; set aside while you preheat the oven.
- Preheat the oven to 450°F, with a rack in the middle. Generously oil a large baking sheet. Place the chicken skin side down on the baking sheet and coat with any marinade remaining in the bowl. Sprinkle with a little salt. Roast for 15 minutes.
- Reduce the temperature to 375°F, turn the chicken pieces over, and spoon on any marinade and juices from the baking sheet. Pour the chicken broth onto the baking sheet and return to the oven. Roast for 45 to 50 more minutes, or until the chicken is cooked through and juices, if any, run clear when pierced with a knife.
- Serve hot, at room temperature, or cold.