Spicy Potatoes with Peas and Chicken

This is a good example of a recipe that uses meat as a condiment and not as the star player. It is very flavorful. I found it in the magazine Every Day Food  and, of course, made some changes. This is a keeper because the potatoes are SOOOOOOO good!

Spicy Potatoes with Peas and Chicken

3  boneless chicken breasts (I used one for this recipe which served 2 people and then will use the other two cooked breasts for something else)
1/2 t cumin
1/2  t ground coriander
1/2 t cayenne pepper
4 large Yukon Gold potatoes, cut in med. chunks
salt and pepper
1/2 bag frozen peas
olive oil
juice of a lemon
Need a large oven proof skillet.

Preheat oven to 400
Bring potatoes to boil in salted water and cook for about ten minutes. Transfer them with a slotted spoon into a bowl and then bring the water to boil again and add the peas, cook for three minutes. Drain the peas into another bowl.

Meanwhile, salt and pepper the chicken breasts and cook them in some olive oil--Brown for about five minutes on one side and the flip and put the skillet in the oven for 20 minutes.

Remove chicken from skillet and then add a bit more olive oil if you need it to the skillet and add the potatoes. Sprinkle on the spices, salt and pepper and stir around cooking for about 7 minutes or so while you brown the potatoes a bit. Then throw in the peas and juice of the lemon. Slice one of the chicken breasts and throw on top and serve in bowls for two! Really tasty!