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Gallery Read the full recipe after the video. Recipe Summary prep: 30 mins total: 35 mins Servings: 4 chicken with herbed pea puree and spinach
Ingredients Ingredient Checklist 1 package (10 ounces) frozen peas Kosher salt and freshly ground pepper 1 teaspoon finely grated lemon zest and 4 teaspoons fresh juice, plus wedges for serving 3 tablespoons freshly grated Pecorino Romano 1/4 cup extra-virgin olive oil 1/2 cup coarsely chopped cilantro 5 ounces baby spinach (4 packed cups) 4 bone-in, skin-on chicken thighs (1 1/4 pounds)
Gallery Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 35 mins Servings: 4 chicken with herbed pea puree and spinach
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 30 mins total: 35 mins Servings: 4
Recipe Summary
prep: 30 mins total: 35 mins
Servings: 4
prep: 30 mins
total: 35 mins
prep:
30 mins
total:
35 mins
Servings: 4
4
chicken with herbed pea puree and spinach
chicken with herbed pea puree and spinach
Ingredients
Ingredients
- 1 package (10 ounces) frozen peas Kosher salt and freshly ground pepper 1 teaspoon finely grated lemon zest and 4 teaspoons fresh juice, plus wedges for serving 3 tablespoons freshly grated Pecorino Romano 1/4 cup extra-virgin olive oil 1/2 cup coarsely chopped cilantro 5 ounces baby spinach (4 packed cups) 4 bone-in, skin-on chicken thighs (1 1/4 pounds)
Directions
Preheat oven to 450 degrees. Cook peas in a small pot of boiling salted water 1 minute. Drain; transfer to a food processor. Add 1/2 teaspoon lemon zest, 1 tablespoon juice, 1 tablespoon cheese, and 2 tablespoons oil. Season with salt and pepper; process until texture is similar to hummus. Add cilantro and 1 packed cup spinach; puree.
Pat chicken dry; season with salt and pepper. Stir together remaining 2 tablespoons cheese and 1/2 teaspoon zest. Heat 1 tablespoon oil in a large skillet over medium-high. Add chicken, skin-side down; cook until browned, about 5 minutes. Spoon off fat and discard. Flip chicken and sprinkle with cheese mixture. Transfer to oven; roast until cooked through, about 15 minutes.
Meanwhile, toss remaining 3 cups spinach with remaining 1 teaspoon lemon juice and 1 tablespoon oil; season with salt and pepper. Serve chicken with puree, spinach, and lemon wedges.
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All Reviews for Chicken with Herbed Pea Puree and Spinach
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chicken with Herbed Pea Puree and Spinach
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
