Baked Crispy Chicken Thighs with Peas and Potatoes

Step 1 -

Preheat oven 425F.

Step 2 -

Dry chicken thighs with paper towels and brush with oil and season with salt. Add chicken thighs skin side down to cold cast iron and turn up the heat to medium-high.

Step 3 -

Remove chicken from pan when they are golden brown, about 7–8 minutes. Do not flip; keep the meat side raw.

Step 4 -

Add onions and peppers and cook in the chicken fat until softened about 5 minutes.

Step 5 -

Add Marrakesh Sitar spice blend, garlic cloves, and leeks.

Step 6 -

Sauté for 3 or so minutes until softened and fragrant and add the white wine.

Step 7 -

Reduce wine by half and add potatoes and chicken stock.

Step 8 -

Bring to a simmer and add chicken thighs back to pan skin side up.

Step 9 -

Bake uncovered, 15–20 minutes.

Step 10 -

Take out of the oven and remove the chicken thighs from the pan.

Step 11 -

Simmer the liquid for 5 more minutes.

Step 12 -

Add peas and stir.

Step 13 -

Add salt to taste.

Step 14 -

Add chicken back to the pan and garnish with mint leaves.