Chicken with Pea Puree and Spinach Recipe | SideChef
This pan-roasted chicken-thigh dish is a winning combo of warm, crispy skin with creamy pea puree. The fresh spinach add that extra freshness to the dish!
Ingredients
- 500 gram Frozen Green Peas
- to taste Salt
- to taste Ground Black Pepper
- 1 Lemon
- 3 tablespoon Parmesan Cheese
- 1/4 cup Extra-Virgin Olive Oil
- 1/2 cup Fresh Cilantro
- 200 gram Fresh Baby Spinach
- 4 Boneless, Skin-On Chicken Thigh
- to taste Pepitas
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