Name: Coriander Chicken Thighs with Leeks, Snap Peas, Peppers & Cumin Toast
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 355 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 3 cloves garlic; 6 leeks; 1 ½ lemons; 3 (227 g) pkg sugar snap peas; 6 whole grain buns or rolls; 3 yellow bell peppers; black pepper; coriander, ground; cumin, ground; extra virgin olive oil; salt

Coriander Chicken Thighs with Leeks, Snap Peas, Peppers & Cumin ToastCoriander Chicken Thighs with Leeks, Snap Peas, Peppers & Cumin Toast — a 40-minute dinner recipe with 13 ingredients, serving 6.Ingredients

355 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

3 cloves garlic

6 leeks

1 ½ lemons

3 (227 g) pkg sugar snap peas

6 whole grain buns or rolls

3 yellow bell peppers

black pepper

coriander, ground

cumin, ground

extra virgin olive oil

salt

Instructions

Preheat oven to 220°C (425°F). Position racks in the upper, center, and lower thirds of the oven.

Wash and dry the fresh produce.

Trim off the root ends and dark green tops of the leeks, leaving only the white and pale green parts. Cut the leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick pieces and place in a large bowl.

Peel and mince garlic; zest lemons. Add both to the bowl with the leek and set aside. (Reserve lemons for later use.)

Pat chicken dry with paper towels and place on a plate; season with salt and pepper on both sides.

Preheat a large skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken and cook until golden, about 2 minutes per side.

Once golden, transfer to a clean plate and cover with aluminum foil (the chicken will not be cooked all the way through). Reserve skillet (with juices) for the next step.

Return skillet to medium heat, add more oil, and swirl to coat the bottom. Add leek, garlic, lemon zest, and spices; cook, stirring occasionally, until the leek starts to soften, 4-5 minutes. (Reserve bowl for the next step.)

Meanwhile, trim, seed, and medium dice bell peppers; cut snap peas in half crosswise. Place both in the reserved bowl.

When the leek is soft, add bell pepper, snap peas, and broth to the skillet; stir to combine and bring to a simmer over medium-high heat.

Once simmering, transfer veggies to a large baking dish and add chicken (along with any accumulated juices); nestle chicken into the veggies. Place baking dish on lower rack of the oven and bake until veggies are tender and chicken is cooked through, about 15 minutes.

While the chicken is cooking, split buns in half and divide between two baking sheet pans; drizzle with oil and season with spices. Place baking sheets on upper racks of the oven and toast until golden, about 4 minutes. Remove from oven.

When the chicken is done, remove from oven and juice reserved lemons over top.

To serve, divide chicken, veggies, sauce, and toast between plates or bowls. Enjoy!

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