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1
Preheat the oven to 300 degrees
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2
Combine the cinnamon, ginger, nutmeg and salt. Rub the spice mixture all over the chicken thighs.
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3
Heat the oil in a large shallow ovenproof braising pan or roasting pan large enough to hold all the chicken, over medium high heat. Add the chicken thighs, smooth sides down; if the pan seems crowded, cook the thighs in 2 batches. Cook until the thighs have some brown color, about 4 minutes, then turn them over and cook for 2 to 3 minutes. Transfer the browned pieces to a large plate.
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4
After all the chicken has been browned, add the onion to the pan. Reduce the heat as needed so the onion cooks without burning; this will take 5 to 6 minutes. Add the apple pieces and cook for 2 to 3 minutes, stirring, then add 3/4 cups of the apple cider, the broth and honey. Bring the liquid to a boil then add the browned chicken pieces. Cover the pan and transfer to the oven.
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5
Bake for about 1 hour, or until the chicken is cooked through and tender.
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6
Transfer the chicken and any intact apple pieces to a serving bowl orplatter. Return the pan to the stove, over high heat so the liquid in the pan comes to a boil.
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7
Meanwhile, whisk together the remaining 3 tablespoons of apple cider and the cornstarch in a small bowl so the cornstarch dissolves, then whisk that mixture in to the liquid in the pan.
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8
As soon as the liquid thickens to form a sauce, remove the pan from the heat. Pour the thickened sauce over the chicken and apples. Serve hot.
