Wednesday, February 23, 2011

Spicy Potatoes and Peas with Chicken

We really liked this meal. My children are the type who don’t like any of their food to touch each other. This meal makes the preparation of their plates easy. You cook the potatoes, peas, and chicken separately and then combine them with the spice. We had a yummy, spicy dinner and they had all the same food, but not touching each other!

Tuesday Menu – Spicy Potatoes and Peas with Chicken
Farm Share Produce – Potatoes

Spicy Potatoes and Peas with Chicken
From Everyday Food vol. 80

1 ½ pounds starchy potato – Yukon Gold
Salt and pepper
10 oz. frozen peas
Olive oil
4 chicken thighs
½ heaping t ground cumin
½ heaping t ground coriander
¼ heaping t cayenne
1 T lemon juice
2 T cilantro, roughly chopped

Preheat oven to 400.

In a medium pot, bring potatoes to a boil in salted water over high heat and cook until fork tender, 10 minutes. Remove with a spider or slotted spoon and transfer to a paper towel lined bowl, set aside. Add peas to water and cook 3 minutes. Drain peas and set aside.

While potatoes are boiling, in an oven proof skillet or Dutch oven, heat olive oil – 2 turns of the pan. Season hot oil with salt and pepper and add chicken, cook 5 minutes until golden brown. Flip and transfer to oven, roast 15-20 minutes.

Make spice mixture – combine cumin, coriander, and cayenne. Set aside.

When chicken is finished roasting, remove from the pan. Drain off all but 1 T of fat. On the stovetop in the same skillet, add potatoes and spice mixture. Cook over medium-high until potatoes are golden, stir occasionally – 7 minutes. Stir in peas, lemon juice, and cilantro. To serve place chicken on top of peas and potatoes.

NOTE: The recipe calls for boneless, skin-on thighs. I could find any. I used boneless, skinless thighs.

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