Careme

Instructions

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1. 1.

   Pat dry 1 pound boneless skinless chicken thighs. Rub with 1 teaspoon fine sea salt, 1 teaspoon ground ancho chile, and 1 teaspoon ground cumin. Set aside for 10 minutes while preparing the vegetables.

2. 2.

   Make the slaw by tossing together:

   • 8 ounces organic green cabbage, finely shredded
   • 1 small organic Fuji apple, cut into thin matchsticks
   • 1 lime, juiced (about 2 tablespoons)
   • 1/2 teaspoon fine sea salt

   Set aside while the chicken cooks.

3. 3.

   Slice 1 organic poblano pepper into strips. Heat 1 teaspoon neutral cooking oil in a skillet over medium-high heat and cook the strips for 5–6 minutes, until softened and browned in spots. Transfer to a plate.

4. 4.

   Add 2 teaspoons neutral cooking oil to the skillet. Cook the seasoned chicken for 6–7 minutes per side, until the thickest part reaches 175°F. Transfer to a board, rest for 3 minutes, then slice.

5. 5.

   While the chicken rests, warm 6 small corn tortillas in a dry skillet for about 30 seconds per side, working in batches.

6. 6.

   Divide the sliced chicken and poblano among the warm tortillas. Top with the apple-cabbage slaw and serve.

Want more detail? See the temperature guide.