Friday, February 25, 2011

Spicy Potatoes and Peas with Chicken

I've been getting Everyday Food Magazine for two months now and really love the 5 Great Meals, 1 Short List section. Like Rachel's Week in a Day show, I pick and choose what I actually want to make, but usually love what I've chosen.

This was no exception. While I am not big on overly spicy foods, this recipe for Spicy Potatoes and Peas with Chicken did not disappoint. The lemon juice and peas helped to mellow the spice and brought the dish together perfectly. You will definitely get a punch of flavor in every bite. I was very impressed with how well the cumin, coriander and cayenne mixed with the potatoes. If you are looking to spice up your everyday chicken dish, you have got to try this!

1 1/4 tsp ground cumin
1 1/4 tsp ground coriander
1/4 to 1/2 tsp cayenne pepper (optional)
1 1/2 lbs Yukon Gold potatoes, cut into 3/4" pieces
coarse salt and pepper
1 10 oz bag frozen peas
2 tsp evoo
4 boneless, skin-on chicken thighs (I couldn't find any boneless so I went with bone-in, skin on thighs. Very delish!)
1 tbsp fresh lemon juice
2 tbsp finely chopped cilantro leaves, plus whole leaves for serving.

1) Preheat the oven to 400 degrees. In a small bowl, stir together cumin, coriander and cayenne. In a medium pot, bring potatoes to a boil in salted water over high and cook until tender when pierced with a knife, about 10 minutes. With a slotted spoon, transfer potatoes to a paper-towel-lined plate and set aside. Return water to a boil, then cook peas until just tender, about 3 minutes. Drain peas and set aside.
2) 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 to oven; roast until chicken is cooked through, 15 to 20 minutes.
3) Remove chicken from skillet and pour off all but 1 tbsp of fat. Add potatoes and 1 1/2 tsp of spice mix 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 garnish with cilantro.

Recipe Courtesy of: Everyday Food Magazine

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