Cumin and Ancho Chicken

Delicious -- I have made it exactly as written at least a dozen times -- and people love it every time. Don't change a thing -- salt quantity is perfect if you're using crystal diamond kosher salt.

• Anonymous

• San Diego

• 7/25/2021

super simple and easy. Really delicious, crispy even without the skin! served it with garlicy yogurt and arugula.

• Anonymous

• 10/21/2020

I made this for dinner tonight. I liked that it was quick although my chicken thighs took a bit longer to cook than the recipe said. It was good but didn't really have the complexity of flavor that I would have preferred. Next time, I will step up the seasonings. Garlic, onion, and paprika I think would help make the flavor profile better, that is to say deeper.

• Seattle, WA

• 9/8/2020

I've made this many times and love it. I cut back the salt to 1/2 tsp only and love the crust it makes. I normally make this on my Bar B Q side burner as it will create a lot of smoke which I'd rather keep outside :)

• camster6

• Nanaimo, BC

• 2/8/2019

哇这似乎比的总和更美味parts. I was cooking for two nine-year-olds so cut down the cumin and ancho chili powder to 2 Tbsp each. Other than that, I made it exactly like the recipe and it was a huge hit. The "crust" that forms on the outside of the chicken thighs is crispy and delicious. I've already been asked to make it again. I served it sliced with some sour cream to tame the heat a bit, on top of "tortillas" made out of thin slices of baked eggplant with mozzarella cheese melted on top to create spicy chicken "tacos." Yum. Excited to have the (minimal) leftover chicken sliced on top of a salad for lunch tomorrow.

• mollyk123

• San Francisco, CA

• 10/18/2018

This is an outstanding recipe! I cut the moist, flavorful chicken into strips and ate it on top of a dinner salad. I'll definitely make it again, using the recipe exactly as written (Ok, I changed one detail and allowed the spiced chicken thighs to sit in the fridge overnight before cooking).

• cmm3

• upstate NY

• 12/3/2017

Flavor somewhere between 3 and 4 forks, but gets 4 for ease of preparation. For those who thought it too salty, I would suggest using Diamond Crystal Kosher salt. (Morton's measures differently.) We are former "chicken breast only," people, converted to thighs by Sol Food Restaurant's amazing baked chicken thighs, one key being "well done." With this in mind, I only browned the 2nd side of the boneless thighs a couple of minutes, then finished all the chicken in the oven the same, 12" skillet, baking for 15 or 20 minutes at 350 degrees. Other than that change, I followed the recipe exactly, and the result was flavorful and delicious! I did find, however, that 5 minutes browning over medium high heat in a cast iron skillet resulted in a slightly more blackened coating than I would have preferred.

• stasia4

• Marin County, CA

• 3/7/2017

Delicious! Have made it dozens of times. I usually serve it with taco sides. Everybody loves it!

• Anonymous

• Sweden

• 1/26/2017

too salty - ruined it

• susanacrozier

• Netcong, NJ

• 6/24/2016

I've made this several times now because it's just so easy and so delicious! This time because I had thawed bone-in/skin-on thighs and was too lazy to bone and skin I whacked it all in the oven at 325 for an hour with a little oil and a chopped onion. Too yummy for words!

• gilreed

• NB, Canada

• 2/8/2016

the chicken came out fine, but i feel like the recipe could use a pinch of sweetness to round out the flavor profile. The meat is not great by itself, IMO, but along with corn tortillas, salsas/slaws/quick pickled onions/queso - whatever your tacotoppingthing is - it's very good. Would not make this particular recipe again but I have no regrets either. Boyfriend ate all of it, regardless. Would like to know what the red sauce in the photo is.....

• soph712

• hoboken nj

• 5/10/2013

this is awesome! it's become my new go to cheap quick dinner since I've always got cumin on hand, almost always have corn tortillas (delish without too) and now always stock ancho chili powder. when i have time i marinate, but the spices are like pow, so it's not even critical. tryi it!

• as1714

• Boston

• 2/8/2013

My husband will not eat dark meat so I was able to make this using chicken breast. You only need to cut the cooking time in half, but watch carefully so the chicken does not get over done and dry.

• 1poquita

• san diego ca

• 1/26/2013

This was fantastic! Used spices as written. Substituted cubed chicken breasts for the thighs. Used whole wheat tortillas (burrito sized), pickled red onions in red wine vinegar for four hours. Served with julienned radishes (which were really amazing), chipotle salsa and crumbled queso fresco and regular salad greens. I think they are the best tacos we've ever had!

• Anonymous

• Vienna, VA

• 9/4/2012

"Best taco I have ever had" (husband). Followed recipe closely. Used quick pickled onions but turned them into a quick pico de gallo because I didn't have salsa (cut up quick picked onions with fresh tomatoes and cilantro).

• VTgourmet

• 8/5/2012