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Dried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid smoked paprika, please tap it and change its rating to Red.
Dried black pepper can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground chicken and cook, breaking it into small crumbles with a spatula, for 7–9 minutes, until cooked through with no pink remaining and the internal temperature reaches 165°F (74°C).
Reduce the heat to low. Sprinkle the cumin, smoked paprika, coriander, 1/2 tsp salt, and black pepper over the chicken and stir to coat evenly, about 30 seconds, until fragrant. Remove the skillet from the heat and let the chicken cool for 5 minutes.
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