Curry Spiced Chicken Thighs

Adapted from Blue Apron: This Indian-inspired recipe uses classic spices and preparations along with seasonal vegetables to create wonderfully balanced, fresh dish

Ingredients
4 bone-in, skin on chicken thighs
1 pound fingerling potatoes
1 cup plain greek yogurt
12 oz sugar snap peas
2 salad cucumbers
2 bunchs of mint
2 inch piece of ginger
2 TBSP madras curry powder

1. Preheat the oven to 475°F. Wash and dry the fresh produce. Cut the potatoes lengthwise into 1-inch-wide wedges. Trim off and discard the end of each sugar snap pea; pull off and discard the tough string that runs the length of the pod.Grate the cucumber. Quarter and deseed the lemon. Pick the mint leaves off the stems; discard the stems. Peel and mince the ginger.

2. Place the potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange the seasoned potatoes in a single, even layer and roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven and set aside in a warm place.

3. While the potatoes roast, pat the chicken thighs dry with paper towels; season with salt, pepper and half the Madras curry powder. In a medium pan, heat 2 teaspoons of olive oil on medium until hot. Add the seasoned chicken and cook, loosely covering with aluminum foil, 8 to 10 minutes per side, or until browned and cooked through. Transfer to a plate and set aside in a warm place, leaving any browned bits (or fond) in the pan.

4. While the chicken cooks, using your hands, squeeze the grated cucumber over a bowl to release as much liquid as possible; discard the liquid. In a medium bowl, combine the drained cucumber, yogurt and the juice of 2 lemon wedges; season with salt and pepper to taste.

5. Add 2 teaspoons of olive oil to the pan of reserved fond and heat on medium-high until hot. Add the ginger and remaining Madras curry powder. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant. Add the sugar snap peas, cooked potatoes and 2 tablespoons of water. Cook, stirring occasionally, 1 to 2 minutes, or until the snap peas are bright green. Remove from heat. Add the mint(roughly chopping just before adding) and the juice of the remaining lemon wedges; stir to combine and season with salt and pepper to taste.

6. Divide the finished vegetables and cooked chicken between 2 plates. Garnish each with a spoonful of the yogurt sauce. Serve with the remaining yogurt sauce on the side. Enjoy!