Toasting whole ancho chile pieces with coriander, cumin and fennel seeds before grinding with a little lime zest makes a fragrant and flavorful spice blend for the chicken here.

EatingWell Magazine, March 2022

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Credit: Jacob Fox

Recipe Summary

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Stem, seed and chop chiles. Transfer the peppers to a large cast-iron skillet with coriander, cumin, fennel seeds and peppercorns and cook over medium-high heat, shaking frequently so they don't burn, until fragrant, about 4 minutes. Transfer to a spice grinder or mortar and pestle. Add lime zest and salt, then grind into a coarse powder. Rub the spice mixture on chicken.

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  • Heat oil in the pan over medium-high heat until shimmering. Add the chicken and cook, flipping once, until an instant-read thermometer inserted in the thickest part registers 165°F, about 8 minutes.

Equipment:

Spice grinder or mortar & pestle

Nutrition Facts

3 oz.
212 calories; protein 23g; carbohydrates 2g; dietary fiber 1g; fat 12g; saturated fat 2g; cholesterol 107mg; sodium 255mg; potassium 347mg.
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