Spicy Potatoes and Peas with Chicken

I love trying new foods with my family.  As of late I've really been exploring the use of many different spices.  Let me just tell you- I've won some and I've crashed and burned.  I had found this recipe in Martha's Everyday Food- in the section where the editors give you a grocery list and a weeks worth of recipes.  I decided upon it because the spice blend used for this meal is also used in another later in the week.  Both looked tasty so I tried it.  Well... this was good, the Couscous with Spiced Meatballs on the other hand... lets just say we had Chipotle for dinner that night.
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

1. 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.
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.  Flip chicken and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.
3. 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.