Lime wedges
- Heat 2 tablespoons of the ghee in a cast-iron
skillet over medium-high heat. Add the onion and sauté
for 4 minutes. Reduce the heat to medium and add the
garlic, 1 tablespoon of the chili powder, 2 teaspoons of
the cumin, and 1½ teaspoons of the salt. Sauté for 2
more minutes. - Add the chicken broth and tomatoes and simmer
for 8 minutes. Transfer the mixture to a blender and
blend until smooth, then set the sauce aside. - Season the chicken thighs on all sides with the
remaining 1½ tablespoons of chili powder, the
remaining teaspoon of cumin, the remaining teaspoon
of salt, the paprika, and the oregano. Add the
remaining tablespoon of ghee to the skillet, still over
medium-high heat. Add the chicken and cook for a few
minutes on each side until browned on both sides. Add
the reserved sauce, cover, and reduce the heat to
medium. Cook for 12 minutes or until the chicken is
cooked through and no longer pink. Remove the
chicken from the sauce and shred the meat with 2
forks. Set the shredded chicken and sauce aside. - Preheat the oven to 350°F.
- Place 5 slices of the deli chicken in a 9-inch cast-
iron skillet or casserole dish. Top with half of the
shredded chicken, half of the sauce, and half of the