Spicy Potatoes and Peas with Chicken
Use half of this simple spice mix for the peas and potatoes. Store the rest in an airtight container at room temperature for our Couscous and Roasted Carrots with Spiced Meatballs.
- Total Time:
- Servings: 4
Source: Everyday Food, March 2011
- 1 1/4 teaspoons ground cumin
- 1 1/4 teaspoons ground coriander
- 1/4 to 1/2 teaspoon cayenne pepper (optional)
- 1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
- Coarse salt and ground pepper
- 1 bag (10 ounces) frozen peas
- 2 teaspoons extra-virgin olive oil
- 4 boneless, skin-on chicken thighs (about 1 pound total)
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped cilantro leaves, plus whole leaves for serving
Preheat oven to 400 degrees. In a small bowl, stir together cumin, coriander, and cayenne, if using. In a medium pot, bring potatoes to a boil in salted water over high and cook until tender when pierced with a knife, 10 minutes. With a slotted spoon, transfer potatoes to a paper-towel-lined plate and set aside. Return water to a boil, then add peas and cook just until tender, 3 minutes. Drain peas and set aside.
Meanwhile, in a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and cook, skin side down, until golden-brown and crisp, about 5 minutes. Flip and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.
Remove chicken from skillet and pour off all but 1 tablespoon fat. Add potatoes and 1 1/2 teaspoons spice mix, reserving remaining for Couscous and Roasted Carrots with Spiced Meatballs, and cook over medium-high, stirring occasionally, until potatoes are golden in spots, 7 minutes. Stir in peas, lemon juice, and chopped cilantro; season to taste with salt and pepper. To serve, place chicken on top of peas and potatoes and sprinkle with cilantro leaves.