Moroccan Chicken with Potatoes and Peas
Moroccan Chicken with Potatoes and Peas is a simple dish which is what you’d find in a café in Casablanca, Marrakesh, Tangier, or other Moroccan city. The spices are commonly used in Morocco and other Northern African countries, with just a touch of spiciness to tingle your tastebuds. Pan roasting brings out the flavors of the spices as they mingle with the chicken and vegetables.
Moroccan Chicken with Potatoes and Peas is a complete meal, and so delicious you might want seconds, which is why we say it serves 2 or 4. Next time, you’ll probably make extra. We did.
Serves 2 to 4
1 ¾ Teaspoons Ground Coriander
1 ¾ Teaspoons Ground Cumin
¾ Teaspoon Cayenne Pepper
1 ½ Pounds Yukon Gold Potatoes, Cut into ¾ inch Pieces.
2 Teaspoons Kosher Flake Salt, plus more
Freshly Ground Black Pepper
1 Bag (10 Ounces) Frozen Peas
3 Tablespoons Extra-virgin Olive Oil
1 Pound (about 4) Boneless, Skinless Chicken Thighs, trimmed. Skin-on will also work if you prefer.
2 Tablespoons Fresh Lemon Juice
4 Tablespoons Fresh Cilantro Leaves. Chop half, and leave others whole leaves for serving.
Preheat oven to 400ºF degrees.
In a small mixing bowl, combine the cumin, coriander, and cayenne.
Add potatoes to a medium pot. Cover with salted water and bring to a boil. Cook about 6 to 8 minutes until fork firm tender. Don’t overcook. Transfer to a plate lined with paper towels.
Bring water back to a boil, add the peas and cook 3 minutes until tender. Drain and set aside.
Sprinkle chicken thighs on both sides with the 2 teaspoons of Kosher salt. Heat 2 tablespoons of the oil in a large oven-proof skillet, over medium-high heat. Place chicken in the skillet and cook for 4 to 5 minutes until just golden brown. Turn the chicken thighs over, and evenly sprinkle with 1 teaspoon of the spice mixture, and transfer the skillet to the oven. Cook about 12 to 15 minutes until thoroughly cooked and the internal temperature is 165ºF. Check temperature after 10 minutes. Don’t overcook or the chicken will be dry and tough.
Remove skillet from the oven and transfer the chicken to a plate. Be careful and use an oven mitt since the skillet handle will be very hot. Loosely cover with foil to keep warm. Add remaining tablespoon of the oil to the pan. Add the potatoes and sprinkle the remaining spice mixture. Cook over medium-high heat about 5 to 7 minutes until they start to turn golden brown, turning occasionally. Add the peas, lemon juice, chopped cilantro, and salt & pepper to taste. Carefully combine and cook another minute or so just to reheat the peas.
To plate, spoon some of the potato and peas on the plate. Place the chicken on top, add some of the cilantro leaves to garnish and enjoy.