Again, having a stocked pantry really opens a whole world of recipe options for the budget minded person. This meal is a prime example. Total cost was $4.42. That is less then ONE value meal at any fast food establishment. If your spice rack needs up dating, shop around for cheaper spices- though just because the dollar store carries spices doesn't mean that you she purchase them there to save a few bucks. I like getting my spices from a small Spanish market near by, I've found that are the best quality cheap spices.
- 1 1/4 teaspoon ground cumin
- 1 1/4 ground coriander
- 1/4 to 1/2 teaspoon cayenne pepper (optional)
- 1 1/2 lbs Yukon Gold Potatoes, cut into 3/4 inch pieces
- Course salt and ground pepper
- 1 bag (10oz) frozen peas
- 2 teaspoons extra-virgin olive oil
- 4 boneless, skin-on chicken thighs (about 1 lb total)
- 1 tablespoon fresh lemon juice
- 2 tablespoons finely chopped cilantro leaves, plus whole leaves for serving
- Preheat the oven to 400 degrees. Ina small bowl stir together cumin, coriander, and cayenne, if using. In a medium pot, bring potatoes to a boil in salted water over high heat 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 boil, then add peas and cook just until tender, 3 minutes. Drain 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 chicken and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.
- Remove chicken from skillet and pour off all bit one tablespoon of fat. Add potatoes and 1 1/2 teaspoons spice mix, reserving remaining for another use, 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.