ANCHO CHICKEN THIGHS with CHIPOTLE-PEACH SALSA
Adapted via Budget Bytes
Serves: 4 to 6
♦ 8 chicken thighs,
♦ 2 1/2 tbsp ancho chili powder
♦ 2 tsp dried oregano
♦ 1 tsp salt
♦ 1 tsp garlic powder
♦ 1 tsp onion powder
♦ olive oil
For Chipotle-Peach Salsa
♦ 5 to 6 medium ripe peaches, pitted and diced
♦ 1/2 medium red onion, finely diced
♦ 3 cloves garlic, peeled
♦ 1 inch fresh ginger
♦ 3-4 chipotle peppers in adobo, minced
♦ 2 tsp adobo sauce (from can_
♦ 1/2 bunch cilantro, roughly chopped
♦ Juice of 1 medium lime
♦ 1/4 tsp salt
For chicken: trim chicken thighs of all visible fat, and set aside. Combine remaining ingredients in a small bowl to create the rub, and spread onto a plate. Coat chicken thighs evenly with the mixture, rubbing to spread. Drizzle each thigh with a olive oil.
For salsa: combine peaches and red onion into a medium bowl. Using a small cheese grater or microplane, grate ginger into the bowl. Peel and grate the garlic into the bowl as well. Add the adobo peppers plus sauce, cilantro, lime juice and salt; stir everything together. Let the salsa refrigerate for at least 30 minutes before serving to let the flavors blend.
Turn on the broiler. Arrange chicken thighs onto a large broiler pan, and place into the oven on the uppermost rack. Cook thighs for 10 to 15 minutes (or until cooked through). Top thighs with salsa and serve immediately.
To learn more about this dish and my musical pairing, click HERE.