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Photo: Jacob Fox
Active Time:20 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:20 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:20 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½ouncedried ancho chiles (about 1 1/2 peppers)1teaspooncoriander seeds1teaspooncumin seeds¾teaspoonfennel seeds¾teaspoonwhole black peppercorns1 ½tablespoonsgrated lime zest¼teaspoonsalt1poundboneless, skinless chicken thighs, trimmed2tablespoonsextra-virgin olive oil
Cook Mode(Keep screen awake)
Ingredients
½ouncedried ancho chiles (about 1 1/2 peppers)
1teaspooncoriander seeds
1teaspooncumin seeds
¾teaspoonfennel seeds
¾teaspoonwhole black peppercorns
1 ½tablespoonsgrated lime zest
¼teaspoonsalt
1poundboneless, skinless chicken thighs, trimmed
2tablespoonsextra-virgin olive oil
DirectionsStem, 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.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 & pestleOriginally appeared: EatingWell Magazine, March 2022
Directions
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.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
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.
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
Originally appeared: EatingWell Magazine, March 2022
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Nutrition Facts(per serving)212Calories12gFat2gCarbs23gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
