Spicy Potatoes and Peas with Chicken

Submitted by: JustRightMenus

Servings: 4

Categories: chicken, easy, potato

From the kitchen of:

 Everyday Food, March 2011, page 73.

Ingredients

Spice Mix

3/4 tsp ground cumin

3/4 tsp ground coriander

1/8 - 1/4 tsp cayenne pepper (optional)

1 1/2 pounds Yukon Gold potatoes, cut into 3/4" pieces

Coarse Salt

Ground Pepper

1 bag (10 oz) frozen peas

2 tsp extra-virgin olive oil

4 boneless, skin-on chicken thighs (about 1 pound total)

1 TB fresh lemon juice

2 TB finely chopped cilantro leaves, plus whole leaves for serving 

Directions

 Preheat oven to 400°.

Stir together the spice mix.

In a medium pot, bring potatoes to a boil in salted water over high heat; cook 10 minutes, until tender when pierced with a knife. 
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 3 minutes, just until tender. 
Drain peas and set aside. 

Meanwhile, in a large ovenproof skillet (cast iron is great!), heat oil over medium-high. 

Season chicken with salt and cook about 5 minutes, skin side down, until golden brown and crisp. 
Flip and transfer skillet to oven; roast 15-20 minutes until chicken is cooked through. 

Remove chicken from a skillet and pour off all but 1 TB fat. 
Add potatoes and the spice mix.
Cook over medium-high about 7 minutes, stirring occasionally, until potatoes are golden in spots. 
Stir in peas, lemon juice, and chopped cilantro; season to taste wtih salt and pepper. 

To serve, place chicken on top of peas and potatoes, and sprinkle with cilantro leaves.