Today is a big day for my youngest son (T), and it’s appropriate that I’m posting this one-pot chicken and potato recipe, one of his favorite dishes. Today is T’s ninth birthday and, little does he know, but he has a big surprise coming his way this afternoon, something that he has been wishing and begging for over the last two years. So has my older son (M), for that matter.
When T comes home after school today, my husband, Steve, and I will lead him upstairs, blindfolded. When the blindfold comes off, he’ll be standing in front of a door adorned with birthday balloons. He knows it as the door to the guest room, but now…
Now it’s going to be his room.
His bed will be tucked in the corner, with a new alarm clock sitting on the bedside table. There will be a cool Bruce Lee poster hanging on the hall for my kung fu-loving boy, and a new striped rug on the floor to brighten things up. We’ll set up his dresser and bookcase along the wall, decorated with T’s kung-fu trophy, rock collection and prized Lego battleships.
Of course, Steve and I are excited for T, but there’s a small part each of our hearts that aches. For 7 years now, M and T shared a room, one on top of each other in their bunk beds. Listening to them whispering to each other at night, sharing experiences and stories, was such a joy. And now this will just happen on special occasions, when they decide to have a sleepover in one room or the other.
But we know it is time for this rite of passage. M is heading off to middle school next year and they are both yearning for a little privacy, a space to call their own. And so Steve and I will swallow our stifle our sadness, and rejoice with T as he crawls under the covers of his bed….in his own room…as a big 9-year old.
Happy Birthday to my sweet and funny boy!
This is a recipe that I’ve been making for years. I adapted it from a Cooking Light Magazine recipe that, changing up the spices and proportions to fit our family. It’s one of those recipes that I make when I’m stumped for a new idea because I know it’s going to be a hit, and the ingredients are usually in my freezer and pantry.
I throw everything into my Cuisinart Everyday Pan (this is my Amazon affiliate link for the pan) and let it simmer until done. I truly use this pan at least 4 times per week.
In a small bowl, combine cumin, smoked paprika, brown sugar, coriander, 1/2 teaspoon salt, pepper, cayenne and 1 1/2 tablespoon olive oil. Rub the spice mixture over the chicken thighs. Set aside.
In a large bowl, combine potatoes, 1/2 tsp salt, red bell pepper, shallot and 1 tablespoon olive oil.
Heat a large nonstick skillet over medium-high heat. Add the potato mixture to the skillet and cook for about 5 minutes, stirring occasionally.
Add the chicken broth, cover the skillet, reduce heat to medium-low, and simmer for 5 minutes. Uncover and nestle the chicken thighs into the potato mixture.
Cover and cook for approximately 20 minutes, or until the chicken is cooked through and the potatoes are tender. Sprinkle with the parsley. Serve.
Other one-pot meals:
Cookin’ Canuck’s Hearty Chicken Sausage, Roasted Pepper & Whole Wheat Orzo Soup Recipe
Cookin’ Canuck’s Mum’s Chicken & Potato Curry Recipe
The Shiksa in the Kitchen’s Chicken Chickpea Stew
Part Time Chef’s Dill & Lentil Rice
Audrey’s One-Pan Pork Tenderloin with Lemon & Potatoes
One-Pot Cumin & Smoked Paprika Chicken with Potatoes Recipe
|Serving Size||1 chicken thigh + ⅓ cup potato mixture|
|Amount Per Serving||As Served|
|Calories 367kcal Calories from fat 114|
|% Daily Value|
|Total Fat 13g||20%|
|Saturated Fat 3g||15%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|
From the kitchen of Cookin Canuck. www.cookincanuck.com
- 1 1/2 tsp ground cumin
- 1 1/2 tsp smoked paprika
- 1 tsp (packed) brown sugar
- 1/2 tsp ground coriander
- 1 tsp kosher salt, divided
- 1/4 tsp ground pepper
- 1/8 tsp cayenne pepper
- 2 1/2 tbsp olive oil
- 8 boneless, skinless chicken thighs
- 1 3/4 lb. red-skinned potatoes, cut into 1/4-inch slices
- 1 red bell pepper, diced
- 1 shallot, diced
- 3/4 cup low-sodium chicken broth
- 1/4 cup minced flat-leaf parsley
- In a small bowl, combine cumin, smoked paprika, brown sugar, coriander, ½ teaspoon salt, pepper, cayenne and 1½ tablespoon olive oil. Rub the spice mixture over the chicken thighs. Set aside.
- In a large bowl, combine potatoes, ½ tsp salt, red bell pepper, shallot and 1 tablespoon olive oil.
- Heat a large nonstick skillet over medium-high heat. Add the potato mixture to the skillet and cook for about 5 minutes, stirring occasionally.
- Add the chicken broth, cover the skillet, reduce heat to medium-low, and simmer for 5 minutes. Uncover and nestle the chicken thighs into the potato mixture.
- Cover and cook for approximately 20 minutes, or until the chicken is cooked through and the potatoes are tender. Sprinkle with the parsley. Serve.