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
SKILLET CHICKEN THIGHS WITH CARROTS AND POTATOES
These chicken thighs are cooked in one skillet for easy cleanup. Carrots, potatoes, and onions are added for a complete meal. Serve with a side salad and some crusty bread.
Provided by Yoly
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Season chicken thighs with paprika, salt, and pepper.
- Heat oil in a skillet over medium-high heat. Place chicken thighs skin-side down in the skillet and cook, without moving, until golden brown, 7 to 9 minutes. Flip thighs over and cook for an additional 3 to 5 minutes. Remove from the skillet and set aside.
- Add potatoes, cut side down, and cook over medium-high heat until golden brown, 3 to 5 minutes. Add carrots and onions and cook until onions are soft and translucent, 8 to 10 minutes. Stir in 3/4 cup chicken broth, scraping up all the browned bits.
- Dissolve corn starch in 1/4 cup chicken broth and pour into the skillet. Stir until well combined.
- Place chicken thighs over vegetables, cover, and cook until carrots are tender and chicken is no longer pink at the bone and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Season with additional salt and pepper if needed.
Nutrition Facts : Calories 350 calories, Carbohydrate 22.4 g, Cholesterol 72.2 mg, Fat 19.2 g, Fiber 4.6 g, Protein 21.5 g, SaturatedFat 3.9 g, Sodium 1297.6 mg, Sugar 6 g
BAKED CHICKEN THIGHS WITH POTATOES
Make and share this Baked Chicken Thighs With Potatoes recipe from Food.com.
Provided by ellie_
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F.
- Line a large 15 x 10 inch baking dish with tin foil and spray with Pam.
- In a large bowl combine oil and spices (oil - garlic powder). Add chicken and potatoes to bowl and toss.
- Place potatoes in pan and bake for 15 minutes.
- Push potatoes to side to allow room to place chicken in a single layer.
- Bake for 40-45minutes longer or until potatoes are tender and chicken is cooked, turning chicken and potatoes occasionally.
Nutrition Facts : Calories 324.2, Fat 19.1, SaturatedFat 4.8, Cholesterol 79, Sodium 466.4, Carbohydrate 18.9, Fiber 2.4, Sugar 1.3, Protein 18.6
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
BAKED CHICKEN WITH ONIONS AND PEAS
I like the flavor of the soy, Worcestershire and garlic gives the chicken. And I love the way the peas caramelize in the oven. Over white rice this is delicious! You can use less peas but I always make extra since they always seem to disappear.
Provided by Joanne
Categories Poultry
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl soak chicken in water, and vinegar for about 10 minutes. Rinse well, trim excess skin and pat dry. This step is optional it's just how I clean chicken.
- Place chicken in a large zip lock bag or large bowl. To chicken add 1/4 cup olive oil, 2 tablespoons salt (or to taste) and 1 teaspoons black pepper, garlic, oregano, lime juice, soy and Worcestershire sauce. Mix well, let marinade for at least an hour (overnight is best).
- Preheat oven to 350 degrees f.
- Place chicken skin side down in casserole dish large enough to leave some space between the chicken pieces. I bought one large aluminum tray. Pour remaining marinade over chicken. Bake for 20 minutes.
- Meanwhile, place peas and onions in a large bowl. Season with 1 tablespoon of salt (or to taste) and 1 teaspoons pepper, and 1/4 cup of olive oil. Toss to coat.
- After 20 minutes, remove chicken from oven and add the peas and onions. Turn chicken so that the skin side is up, and make sure the chicken is sitting on top of the peas so that the skin can brown. Raise oven temperature to 400 degrees and Cook for about 30 to 40 minutes or until chicken is fully cooked. I served this with my white rice recipe http://www.food.com/recipe/white-rice-503045.
- Hope you enjoy!
Nutrition Facts : Calories 1077.3, Fat 64.4, SaturatedFat 15.7, Cholesterol 225, Sodium 4173.9, Carbohydrate 49.4, Fiber 15.4, Sugar 18.7, Protein 72.6
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 TAGINE WITH POTATOES AND PEAS (MOROCCO -- NORTH AFRICA)
This recipe comes from the 2002 cookbook, Mediterranean Street Food. This original of this recipe called for a whole chicken, cut into 8 pieces, but I've used 6 chicken breasts, bone in.
Provided by Sydney Mike
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large flameproof casserole, combine chicken, onions, garlic, oil, saffron, cumin, ginger pepper, paprika & salt, then cover with water, about 2 cups. Over medium-high heat, bring to a boil & cook, covered, for 30 minutes.
- Add parsley, cilantro & potatoes, then cook, covered, another 15 minutes, stirring occasionally, until potatoes are nearly done.
- Add peas, lower the heat & simmer for 5 minutes more.
- If sauce is still runny, uncover the pan & boil hard until thickened, then taste & adjust seasoning, if necessary, before transferring to a preheated serving dish ~ Serve very hot with a good bread!
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- 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.
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