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Chicken with Herbed Pea Puree and Spinach

Recipe photo courtesy of Armando Rafael

This pan-roasted chicken-thigh dish is a winning combo of warm, crispy skin; cool spinach; and a creamy pea puree, which also makes a great dip for vegetables. Keep an extra batch in the fridge for midday snacking.

Source: Martha Stewart Living, April 2017
Total Time Prep Servings



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How would you rate this recipe?
  • MS10504671
    24 MAY, 2017
    This was very good - an excellent spring time supper. The pea purée was delicious, with the pop of cilantro an interesting note. The cheese on the chicken didn't really add anything for my palate, and I probably would just sear it in the future. I definitely will make this again!
  • MS11827503
    13 APR, 2017
    My husband and I were split on this recipe. I liked the flavor of the chicken, he didn't like the crispness of the skin. I thought the pea purée was fine but needed to be creamier. He didn't care for the pea purée. An ok recipe but not one I'll try again.

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