2 chicken breasts
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
Dash of salt
Dash of dried thyme leaves
Dash of cayenne pepper
1 teaspoon flour
2 teaspoons extra-virgin olive oil
2 strips lemon zest
2 strips orange zest
2 teapsoons fresh ginger, minced
2 garlic cloves, peeled
1/2 cup sweet apple cider
1 teaspoon sesame seeds, toasted
1. Mix together the salt, chili powder, ground cumin, dried thyme, cayenne pepper, and flour in a bowl. Coat the chicken legs in this mixture.
2. Pour the olive oil into a large saute pan set over medium heat. Add the chicken and cook until well browned on both sides, about 10 minutes total.
3. Add the lemon zest, orange zest, fresh ginger, garlic, and sweet apple cider. Scrape the bottom of the pan with a wooden spoon to dislodge any browned bits, and bring this to a boil. Reduce heat to low, cover the skillet, and cook for 15 minutes.
4. Serve the chicken with the sauce, along some green vegetables or maybe some rice. Sprinkle with the toasted sesame seeds.