Adapted from Real Fast Food by Nigel Slater.
- 8 chicken thighs
- Salt and pepper
- 4 teaspoons paprika
- 1/2 teaspoon cayenne pepper
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 5 cloves garlic, minced
- 1 stick butter at room temperature
Season the chicken thighs generously with salt and pepper and set aside. Preheat a broiler.
In a small bowl, combine the spices, garlic, and butter. Beat the mixture until the spices are completely incorporated.
Lay the chicken pieces skin-side up in a broiler-proof dish which will collect the spicy brown butter as it melts. Rub the spiced butter all over the chicken skin so all the pieces are thoroughly covered.
Cook the chicken about 5 inches from the broiler until the skin is crisp and slightly blackened, 7-10 minutes, then flip and cook the other side for 5 minutes more until the chicken is cooked through. Throughout the cooking, spoon the brown butter in the bottom of the dish over the pieces to baste them.
Flip the chicken pieces back over and cook for a minute longer to crisp the skin. Serve with rice and the extra brown butter spooned over everything.