Spiced Chicken with Maple-Dijon Glaze
1 1/2 tsp. paprika
1 tsp. salt
3/4 tsp. ground cinnamon
3/4 tsp. ground cumin
1 whole chicken, cut up (4-5lbs) [I use boneless, skinless chicken breasts instead]
3 Tbsp.maple syrup (if possible, use pure maple syrup)
1 1/2 Tbsp. butter
1 1/2 Tbsp. Dijon mustard
Preheat the oven to 500 degrees.
Line a baking sheet with aluminum foil and spray the foil with cooking spray.
Combine the four dry spices in a small bowl. Place the chicken pieces skin side up on the baking sheet, and sprinkle and rub the mixture over the chicken.
Position the sheet in the upper one-third of the oven, about 4 inches from the heating element, and bake, without turning for 15 minutes.
Meanwhile, combine the maple syrup, butter and mustard in a small saucepan.
Stir over low heat until the butter melts. Remove from heat.
After the chicken has baked for 15 minutes, brush it with the maple glaze and bake 5 minutes.
Brush the chicken with the glaze again and bake 5 minutes more.