EASY SPICED CHICKEN WITH POTATOES AND PEAS
Capture the flavors of Morocco in this simple, delicious meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees. In a small bowl, stir together cumin, coriander, and cayenne, if using. In a medium pot, bring potatoes to a boil in salted water over high and cook until tender when pierced with a knife, 10 minutes. 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 just until tender, 3 minutes. Drain peas and set aside.
- 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 skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.
- Remove chicken from skillet and pour off all but 1 tablespoon fat. Add potatoes and 1 1/2 teaspoons spice mix, reserving remaining for Moroccan Meatballs with Couscous and Roasted Carrots, 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 sprinkle with cilantro leaves.
Nutrition Facts : Calories 417 g, Fat 18 g, Fiber 7 g, Protein 28 g
CHICKEN WITH PEAS AND POTATOES
Make and share this Chicken With Peas and Potatoes recipe from Food.com.
Provided by Pinay0618
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Skin chicken, if desired. Rinse and pat dry with paper towels.
- Scrub the potatoes.
- In a 12-inch skillet cook chicken in hot butter over medium heat about 15 minutes or until chicken is browned, turning to brown evenly.
- Add potatoes, broth, rosemary, and pepper.
- Bring to boiling; reduce heat.
- Cover and simmer for 30 minutes.
- Add green onion, peas, and 1/4 cup parsley to skillet.
- Cover and simmer about 10 minutes more or until the chicken and potatoes are tender and chicken is no longer pink.
- Using a slotted spoon, transfer chicken and vegetables to a platter; keep warm.
- Remove skillet from heat.
- Stir together sour cream and flour; stir into broth in skillet.
- Cook and stir until thickened and bubbly; cook and stir for 1 minute more.
- Spoon sauce over chicken and vegetables.
Nutrition Facts : Calories 476.2, Fat 30.1, SaturatedFat 12.7, Cholesterol 114, Sodium 284.9, Carbohydrate 23.3, Fiber 3.8, Sugar 3.7, Protein 27.7
ONE-PAN CHICKEN AND POTATOES WITH SNAP PEAS
Make our One-Pan Chicken and Potatoes with Snap Peas dish for a hearty entrée. Explore this One-Pan Chicken and Potatoes with Snap Peas recipe today!
Provided by My Food and Family
Categories Vegetable Recipes
Time 50m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 425°F.
- Cover rimmed baking sheet with foil; spray with cooking spray. Toss potatoes with 2 Tbsp. dressing; spread onto half the prepared baking sheet.
- Place chicken on other side of baking sheet. Reserve 1 Tbsp. of the remaining dressing for later use; brush remaining dressing onto chicken.
- Bake 25 to 30 min. or until chicken is done (165ºF).
- Combine peas with reserved dressing; toss with potatoes. Place next to chicken on baking sheet. Bake 2 to 3 min. or until peas are crisp-tender.
- Sprinkle with cheese.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 25 g
CHICKEN WITH FRESH PEAS AND NEW POTATOES RECIPE
Provided by janices
Number Of Ingredients 10
Steps:
- 1.Brown the chicken: Preheat oven to 350°F. Line a platter with several layers of paper toweling and set aside. Season the chicken pieces with the salt and pepper. Add the oil to a large, ovenproof skillet set over medium-high heat. Place the chicken pieces, skin-side down, in the skillet and cook until well browned and skin is crispy -- about 5 minutes per side. Remove chicken from skillet to the prepared plate and discard fat, reserving 3 tablespoons. 2.Finish the casserole: In the same skillet, add the reserved oil and the potatoes; cook over high heat on one side until browned -- about 10 minutes. Add the onions and cook for 2 minutes. Add the sparkling wine and let boil for 1 minute. Return the chicken pieces to the skillet; transfer to oven and roast for 40 minutes. Add the peas to the skillet and cook for an additional 5 minutes. Dot the chicken pieces with equal amounts of the butter and let it melt over the chicken. Sprinkle the dill over the casserole and serve immediately.
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ONE PAN ROASTED CHICKEN WITH POTATOES AND PEAS RECIPE
From laurainthekitchen.com
Servings 4
- 2) In a large skillet with high sides (make sure the pan can go from stove top to oven) add the oil, allow it to get nice and hot, season both sides of the chicken with some salt and pepper and sear the chicken on both sides until it develops some color.
- 3) Add the onion, cook stirring until they soften a bit, add the wine, allow it to reduce for about 2 minutes, scatter the potatoes, peas and rosemary around the chicken, give everything a little season with some salt and pepper and pop it in the oven to roast for about 40 minutes or until the potatoes are fully cooked through.
- NOTE: Every 10 minutes or so, check on the chicken, if it looks like it’s drying out, add about 1/4 cup of water or stock at a time.
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