Avoiding Additives and Preservatives

I used Imagine organic chicken stock, which has no artificial ingredients.

Slice leeks

Place leeks, potatoes and stock in ovenproof pan and broil until tender-crisp

Add chicken and broil until cooked through, turning once

Add spinach

Stir in spinach until it wilts

Broiled skillet chicken with leeks, potatoes and spinach

Ingredients:

2 leeks, white and light-green parts only, cut into ½ -inch (1.27 cm) rounds, washed well

1 pound (500 g) baby yellow potatoes, cut into ¼ -inch (0.63 cm) rounds

1 cup (250 ml) low-sodium chicken broth

3 tablespoons (45 ml) extra-virgin olive oil

Coarse salt and freshly ground pepper

8 bone-in, skin-on chicken thighs (2 ½ pounds/1.13.kg total)

2 teaspoons (10 ml) coriander seeds, toasted and crushed

1 lemon, cut into 6 wedges

1 bunch spinach, thick stems removed (about 6 cups/1.5 L)

Preparation:

Preheat broiler with rack 8 inches (20 cm) from heating element. Combine leeks, potatoes, broth, and 2 tablespoons (30 ml) oil in a large ovenproof skillet. Season with salt and pepper. Broil, stirring once halfway through, until potatoes are crisp-tender, 8 to 10 minutes (I cooked the vegetables about 15 minutes).

Meanwhile, rub chicken with remaining 1 tablespoon (15 ml) oil. Season with coriander, salt, and pepper, then place, skin-side down, atop leeks and potatoes. Broil 8 minutes (I broiled for 15). Flip chicken; scatter lemon wedges around it. Broil until a thermometer inserted into thickest parts of thighs (avoiding bones) registers 165 degrees F (74 C), 10 to 12 minutes more (I cooked for at least 20 minutes).

Transfer chicken to serving plates. Stir spinach into leek-potato mixture until wilted. Serve chicken with vegetables, lemon wedges, and pan juices. Serves 4.

From the May 2016 issue of Martha Stewart Living