Easy Spiced Chicken With Potatoes And Peas Recipes

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.

Steps:

• Place a large straight-sided skillet over medium-high heat. While the pan heats up, finely chop the onion, about 1 heaping cup. Add the canola oil to the pan and swirl to coat. Add the onion and a large pinch of salt and cook, stirring occasionally, until lightly browned, about 3 minutes. Meanwhile, finely grate the garlic into the tomato paste and add to the onions along with the curry powder, garam masala and 1/4 cup water. Stir to combine and cook for 1 minute, stirring constantly. Stir in the chicken stock and bring to a strong simmer. Cut the chicken tenders in half crosswise, sprinkle liberally with salt and stir into the sauce. Cook, stirring occasionally, until the chicken is just cooked through, about 5 minutes.
• Reduce the heat to a low simmer and stir in the peas and 1/4 cup yogurt. Cook until the peas are just warmed through, about 1 minute. Season to taste with additional salt if needed. Divide among 4 bowls. Top each with the remaining yogurt and serve with warm naan bread.

Steps:

• Preheat oven to 400˚F (200˚C).
• Season the chicken breasts with paprika, salt, and pepper. Place in a shallow dish and add 2 tablespoons of the oil, 1 teaspoon of the mustard, the garlic, and half the lemon zest.
• Toss until the chicken breasts are fully coated, then cover the dish and marinate at least 30 minutes, up to overnight.
• On a baking sheet, toss the potato halves with 1 tablespoon of the olive oil. Season with salt and pepper and roast until tender and golden, 25 to 30 minutes.
• Heat 1 tablespoon of oil in a large skillet over medium-high. Remove the chicken breasts from the marinade, and working in two batches, cook until golden brown on one side, 6 to 8 minutes. Flip each breast and continue to cook until the chicken is cooked through, 2 to 4 minutes longer. Transfer to a serving platter and repeat with the remaining oil and breasts.
• In a small bowl, stir together the yogurt with the remaining 1 teaspoon mustard, lemon zest, salt, pepper and the parsley.
• Serve the chicken with the yogurt and potato wedges.
• Enjoy!

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.

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.

Steps:

• Put the rice in a saucepan with 2 cups of water. Season with salt. Bring to a boil, then cover and reduce heat to maintain a bare simmer. Cook for 20 minutes, then allow to rest (or follow the package instructions). Alternatively, use a rice cooker.
• Meanwhile, season the chicken thighs with salt and pepper. Place a large skillet with high sides over medium-high heat. Add the vegetable oil, then place the chicken in the skillet skin-side down and cook until the skin is nice and brown, 6 to 8 minutes. Flip and cook on the other side for another 5 minutes. Reserve to a plate.
• Melt the butter in the same skillet over medium heat. Add the onion, jalapeno, garlic and ginger and saute for 3 minutes, scraping to incorporate the fond from the chicken. Stir in the garam masala, paprika, cumin, curry powder, turmeric, sugar and 2 teaspoons black pepper and toast with the onions for a minute. Pour in the tomato puree and heavy cream.
• Bring to a simmer, then blend until smooth with an immersion blender. Taste the sauce and season with salt as necessary. Add the browned chicken thighs back to the sauce and simmer until tender and cooked through, 20 to 30 minutes depending on the size of the chicken thighs.
• When the chicken is fully cooked through and the sauce has thickened, add the peas. Taste and adjust seasoning as needed. Serve over basmati rice and garnish with yogurt and cilantro.

Steps:

• Clean chicken of any excess fat and rub with 1/8 teaspoon black pepper and a pinch of salt. Heat olive oil on high in a large skillet and fry both sides of chicken until golden brown. Remove chicken from pan.
• Melt the butter on medium high in the same pan and saute the onion until translucent. Add garlic and continue cooking for another minute or two. Toss in potatoes and cook covered on medium high until most of the butter is absorbed, about ten minutes.
• Pour in chicken stock and white wine being sure to scrape the bottom of the pan. Put the chicken back in and shuffle contents so the chicken rests on the bottom.
• Sprinkle the mixture with half of the onion powder, half of the garlic salt, half of the cheyenne pepper and half of the black pepper. Bring to a boil then reduce heat to medium low and simmer covered for 15 minutes stirring occasionally.
• After 15 minutes flip chicken and sprinkle with remaining seasonings and salt to taste. Recover and continue cooking until potatoes are tender, about 10 minutes. Add extra chicken stock or water if needed.
• Serve by itself or with a green salad.

Steps:

• Heat dressing in large skillet on medium heat. Add chicken; cook 4 min. on each side or until browned on both sides. Add potatoes, broth, rosemary and pepper. Bring to boil; cover. Simmer on medium-low heat 20 min.
• Add peas, onions and parsley to skillet; stir. Cover; simmer 5 min. or until chicken is done and potatoes are tender. Remove from heat. Transfer chicken and vegetables to serving platter; cover to keep warm.
• Mix sour cream and flour until blended. Stir into liquid in skillet; cook and stir on medium heat 2 to 3 min. or until thickened. Cook 1 min., stirring constantly. Serve sauce spooned over chicken and vegetables.