This chicken makes excellent chicken tacos. Wrap in a warm corn tortillas and top with queso fresco and quick pickled onions. This recipe is from page 88 of the June 2012 issue of Bon Appetit magazine. The recipe makes 6 servings.
Cumin and Ancho Chicken
2 pounds skinless, boneless chicken thighs
3 tablespoons ancho chile powder
3 tablespoons ground cumin
2 teaspoons kosher salt
Toss chicken with ancho chile powder, cumin, and 2 teaspoon salt in a large bowl to coat. Cover and chill for 2 hours. Heat a large cast-iron skillet over medium-high heat. Coat pan with a thin layer of oil. Working in batches, place thighs in skillet in a single layer (do not crowd). Cover and cook until a crust forms, about 5 minutes. Turn; cook, uncovered, until thighs are just cooked through, 3–4 minutes longer. Transfer to a platter; let rest for 5 minutes.
Per serving – Calories: 260, Total Fat: 12g, Sat. Fat: 2g, Carbs: 6g, Fiber: 3g, Protein: 31g