The Pecorino Romano adds a great taste to the chicken.
Pollo con Piselli di Purple e Herbed Spagnoli (Italian)
Serves 4
Preheat the oven to 450F (230C)
Pecorino Romano is a hard, salty sheep's milk cheese>
10 ounces (285 g) frozen organic peas
1 tsp. (5 ml) grated organic lemon zest or more to taste
4 tsp. (20 ml) organic lemon juice, plus wedges for garnish
3 Tbs. (45 g) grated Pecorino Romano
1/4 cup (60 ml) olive oil
1/2 cup (100 g) chopped cilantro, basil, or parsley
4 packed cups (145 g) organic spinach
4 organic chicken thighs
1. Cook the peas in lightly salted boiling water for a minute.
2. Drain, add to a food processor.
3. Add 1/2 tsp. (2,25 ml) lemon zest or more to taste, 1 Tbs. (15 ml) lemon juice, 1 Tbs. (15 g) cheese, and 2 Tbs. (30 ml) oil.
4. Process until it is similar to hummus.
5. Add the herb and 1 packed cup (35 g) of spinach. Purée.
6. Pat the chicken dry.
7. Stir together the remaining cheese and 1/2 tsp. (2,25 g) lemon zest.
8. Heat 1 Tbs. (15 ml) oil in a large skillet over medium-high heat.
9. Add the chicken, cook until brown about 5 minutes.
10. Flip the chicken and sprinkle with the cheese mixture on top.
11. Transfer to the oven, roast until cooked through about 15 minutes or when they are not pink when cut into the middle.
12. Toss the remaining spinach with 1 tsp. (5 ml) lemon juice and 1 Tbs. (15 ml) oil.
13 Serve chicken with the purée, spinach and lemon wedges.
