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
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.