INGREDIENTS
6
skin-on chicken thighs
1 serving
kosher salt and pepper
1 tsp
ground coriander
1/2 tsp
ground cumin
1 tbsp
olive oil
10 oz
peas
4 cloves
garlic
1/3 cup
pecorino romano cheese
1/3 cup
olive oil
1
juice of lemon
1/4 tsp
pepper flakes
1 serving
kosher salt and freshly cracked pepper
1 leaves
dill and mint leaves