Pre-heat oven to 350 degrees.
In a small bowl mix the chili, coriander, cumin and salt. I don't usually rinse off the chicken, I just pat dry if needed. Using your fingers gently remove breast and thigh skin from the flesh. Using 2 TBSP of the spice mixture put it under the skin & rub it into the flesh, as seen in the image below. Set the chicken aside while getting the rest of the sauce together.
Place the rest of the spice mixture, coconut sugar, jalapeƱos, & garlic cloves in a food processor. Pulse until ingredients are mixed & finely chopped. While ingredients are mixing, drizzle in the lemon juice & red wine vinegar. All the chili spices create a deep, rich, red spicy sauce.
Pour enough broth into a dutch oven to completely cover the bottom of the pan. Using 1/4th cup of the spicy mixture, brush all sides of the chicken including the bone side, set aside the leftover sauce for later use. Place chicken into the dutch oven, breast side up, and cover with the lid. Roast chicken for one hour or until breast temperature is 160 degrees & thigh temperature is 175 degrees. Every 15-20 minutes I baste the chicken with the liquid from the bottom of the dutch oven.
Follow these steps if you would like your chicken skin to be crispy. Once chicken is almost done roasting, remove from the oven. Increase oven temperature to 450. Remove lid, roast chicken for another 15-20 minutes. After it's done roasting allow chicken to rest for 10 minutes before serving.
Finely chop cilantro leaves and small stems, sprinkle a couple tablespoons on top of the chicken for presentation & mix the rest with the leftover spicy sauce. Use the remainder of the spicy sauce as a dipping sauce.
Because this dish already has a lot of bold flavors,I like to serve simple sides with it such as spring veggie salad drizzled with an olive oil vinaigrette dressing, wild rice or quinoa cooked in veggie broth which adds great flavor and creaminess. Any roasted veggies such as broccoli, cauliflower, and root veggies would also be delicious with this dish. This time I served it over a bed of wild rice.