Moroccan Spiced Chicken - Cooking by the Book

Ingredients

• 2 ¼ teaspoons coarse kosher salt
• 1 ½ teaspoons garam masala
• 1 ½ teaspoons sugar
• ¾ teaspoon ground ginger
• ½ teaspoon ground cardamom
• ¼ teaspoon freshly ground black pepper
• 8 bone-in, skin-on chicken thighs (3 pounds)
• ½ cup tablespoons olive oil
• ¼ cup all-purpose flour
• 3 garlic cloves, thinly sliced
• ¼ cup finely chopped shallots or red onion
• 1 cup chicken broth
• ¼ cup red currant jelly
• 4 tablespoons orange juice
• ½ teaspoon crushed red pepper flakes
• Zest of 1 orange – removed in wide strips