CL Aug 16: Dinner Tonight
photographer: Jennifer Causey; food stylist: Chelsea Zimmer; prop stylist: Mindi Shapiro
Ingredients
4 (5-oz.) skin-on, bone-in chicken thighs
3 tablespoons canola mayonnaise, divided
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
Cooking spray
2 tablespoons whole-wheat panko (Japanese breadcrumbs)
2 teaspoons chopped fresh thyme, divided
1 pound halved baby Yukon Gold potatoes
1 cup frozen green peas
1 1/2 cups fresh spinach
1 tablespoon white wine vinegar
2 garlic cloves
Diabetes Treatment Option
Find Out About How to Treat Type 2 Diabetes. type2-diabetes-info.com
Preparation
1. Preheat oven to 400°F.
2. Heat a large ovenproof skillet over medium-high heat. Rub chicken thighs with 1 tablespoon mayonnaise; sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat pan with cooking spray. Add chicken, skin side down, to pan; cook 3 minutes. Turn; top evenly with panko and 1 teaspoon thyme. Place pan in oven. Bake at 400°F for 12 minutes or until chicken is done.
3. Place potatoes in a saucepan filled with water. Bring to a boil; cook 8 minutes or until tender. Place potatoes in a large bowl. Return water to a boil. Add peas; cook 2 minutes. Add spinach; cook 30 seconds. Drain; rinse under cold water. Drain.
4. Place remaining 2 tablespoons mayonnaise, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, two-thirds of spinach mixture, vinegar, and garlic in a food processor; process until smooth. Add remaining 1 teaspoon thyme, remaining one-third of spinach mixture, and mayonnaise mixture to potatoes; toss. Serve with chicken thighs.
Cooking Light DT
