Make a cut into the thickest part of each drumstick, all the way down to the bone, and then make two cuts, about 1 inch apart, right in the center of each thigh

Season both sides generously with 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 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; bring to a simmer

Reduce heat to LOW, add chicken to the skillet, skin-side up, and baste chicken with the liquid; COVER and cook 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

Garnish with jalapenos and cilantro