Ginger - Citrus Chicken

I originally thought I would make Israeli Orange Chicken, but as I looked through the ingredients I had on hand, this recipe emerged. I hope you enjoy as much as we did. We served this with some rice pilaf and sautéed swiss chard and mushrooms. This could also be prepared using bone-in breasts to cut some of the fat. I've also made this with the skin removed, to help cut the fat.

• Ready In: 55 mins
• Serves: 3

Ingredients

• 3  chicken leg quarters, rinsed and patted dry
• 1 1⁄2 teaspoons cumin
• 1 1⁄2 teaspoons  coriander
• 1  teaspoon sweet paprika
• 2  green onions, cleaned and trimmed
• 1  navel orange
• 1  lime
• 1  tablespoon fresh ginger, freshly grated (about 2-inch piece)
• 2  garlic cloves, minced
• 1  tablespoon honey
• 2  tablespoons sherry wine (or other white wine)
• 2  teaspoons coarse salt (or to taste)
•  freshly grated pepper

Directions

1. Separate skin from chicken, leaving it attached at the ends. Season with half the salt and pepper, and all of the cumin, coriander and paprika. Place in a casserole dish so they are snug with each other.
2. Chop the green onion in 1" pieces, sprinkle half around the chicken, and put the other half under the skin of the chicken.
3. Zest and juice the orange and the lime. Add the grated ginger, minced garlic, honey, wine and the rest of the salt and pepper.
4. Pour citrus sauce over, around and under the skin of the chicken, making sure to not wash off the dry seasoning from the chicken.
5. Bake at 375°F for about 45 minutes, or until chicken juices run clear.