This is a recipe found in Martha Stewart’s Everyday Cooking Magazine. In an effort to eat more fresh vegetables, I love ideas that go beyond “heat in microwave, add salt and butter, serve.” Though this recipe is almost as simple, it provides a bit more sensory interest.
Cumin, coriander and cayenne are becoming my favorite spices (interesting to note that I would not touch cumin until about a year ago and there was a time when I shunned all things spicy). The addition of these spices adds zing to dinner staples potatoes and peas, taking them far out of the “boring” category. No-frills roasted chicken balances out the spicy veggies.
Our opinion: I loved the heat level, but it can easily be made less spicy by cutting back (or cutting out) the cayenne. It might seem backwards to season the veggies more than the meat, but it reduced the need for heavy sauces or a heap of butter to liven up boiled potatoes. An incredibly easy recipe, this could be whipped together for a weeknight meal. Plenty of leftovers (for our family of 2) means quick and healthy lunches for the following day. Recommended.
1 1/4 tsp ground cumin
1 1/4 tsp ground coriander
1/4 to 1/2 tsp cayenne pepper
1 1/2 lbs Yukon Gold potatoes, cut into 3/4″ pieces
Coarse salt and pepper
1 bag frozen peas
2 tsp olive oil
4 boneless, skin-on chicken thighs [Ed. note: I used 1lb bone-in, skin-on]
1 tbsp fresh lemon juice
2 tbsp finely chopped cilantro leaves, plus whole leaves for serving [Ed. note: I was out of fresh cilantro, so I used dried oregano instead. Not the same, but it worked in a pinch.]
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. [Ed. note: I skipped this step and just let the chicken brown in the oven.] 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.