Golden Chicken

Place chicken leg quarters on a work surface with the skin facing up. Make a cut into the thickest part of each drumstick, all the way down to the bone. Then make two cuts, about 1 inch apart, right in the center of each thigh. Season both sides generously with 2 teaspoons kosher salt.

Heat oil in a large skillet over high heat. Add chicken, skin-side down, and sear until skin is nicely browned, 5 to 6 minutes. Flip and sear for 2 more minutes. Turn off the heat and remove chicken to a plate, leaving any rendered fat in the skillet.

Turn the heat back on to medium; add onion, celery, jalapeño, and a pinch of salt to the skillet. Sauté until onion turns translucent and veggies have softened, 5 to 7 minutes. Add cumin, paprika, coriander, turmeric, pepper, cayenne, cinnamon, and garlic; cook and stir until garlic has cooked a bit and spices are toasted, about 2 minutes.

Stir in tomato paste, vinegar, water, and saffron. Increase heat to high and stir in currants and chicken base; bring to a simmer.

Add chicken to the skillet, skin-side up, and reduce heat to low. Baste chicken with the liquid. Cover and cook over low or medium-low heat at a gentle simmer for 1 hour.

Flip chicken, cover, and simmer gently until the meat is fork-tender and almost falling off the bone, about 30 more minutes.

Flip and baste chicken again. Increase heat to medium and cook, uncovered, until chicken is very tender and the braising liquid has reduced a bit, 20 to 30 minutes more.

Taste the braising liquid and adjust seasoning if needed before serving.