Chicken/ Main Dishes

Spiced Chicken Thighs with Potatoes and Grape Tomatoes

Last summer, my family rented a vacation house that was owned by a chef. The house’s well-appointed kitchen included a Le Creuset Dutch oven. I’d never used Le Creuset cookware, so didn’t know what the fuss was about, but I do now. The cast-iron heats very quickly, and stays hot, cooking the food evenly, while the enameled interior is non-stick and non-toxic.

I cook with stainless steel pans I bought years ago at Costco, which work just fine, but my experience with the rented Le Creuset Dutch oven made me want one of my own.  By luck, I found a nearly identical Le Creuset Dutch oven at my local discount store that was marked way down. The pretty enamel was chipped (as are many of my possessions), but function, not aesthetics, was my objective, so I bought it.

To inaugurate my new acquisition, I threw together a one-dish meal with items I had in my kitchen — potatoes, chicken thighs, salsa, a scallion and some leftover grape tomatoes. I wasn’t sure if this combination would work, but I thought I’d give it a try. I seasoned the potatoes and chicken thighs with garlic powder, salt and pepper and left the rest of the seasoning to the whims of the salsa.

To my surprise, the dish turned out great! Is this new pan magic? I’ve made the same dish twice since then, both times in my new Le Creuset pan, using whatever salsa I happened to have in the house, and it’s turned out beautifully. Even my teenager grudgingly gave it a compliment. Success!

I sautéed the chicken thighs first, set them aside on a plate, and then sautéed the potatoes, which filled up half the pan. I plopped the chicken thighs back on top of the potatoes, poured a bottle of salsa and a cup of water over the chicken, then sprinkled a cup of halved grape tomatoes and a chopped scallion on top. Cover, cook for half an hour, and it’s ready to eat!

This dish is unbelievably easy, hearty and delicious, a perfect meal for cool weather. The leftovers are great too.

Springhouse Turtle Eats

Spiced Chicken Thighs with Potatoes and Grape Tomatoes

By Springhouse Turtle Serves: 6-8
Prep Time: 20 minutes Cooking Time: 30 minutes Total Time: 50 minutes

Easy and delicious, this is a one-dish meal of spicy chicken, potatoes, and tomatoes. The spiciness of the dish will depend on the heat of the salsa.


  • 1 tablespoon coconut oil
  • 1 tablespoon olive oil
  • 2 pounds organic chicken thighs (bone-in or boneless)
  • 1 teaspoon garlic powder, divided
  • 1 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 2 pounds sliced potatoes (I use yellow or russet potatoes)
  • 1.5 cups salsa or tomato sauce (about a 12-ounce bottle of salsa) see NOTE
  • 1 cup filtered water
  • 1 cup grape tomatoes, cut in half
  • 1 large scallion, sliced, plus extra for garnish.



In a large saucepan or Dutch oven with a lid, heat the oils over medium heat until they shimmer.


Add the chicken thighs, dust with 1/2 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.


Sauté the chicken thighs, flipping with a spatula, until they are cooked on the outside, about 3-5 minutes.


Using tongs or a slotted spoon, remove the chicken to a plate, and set aside.


Add the potatoes, and dust with the remaining garlic powder, salt and pepper.


Cook the potatoes, stirring, for about 5 minutes.


Place the chicken thighs on top of the potatoes.


Stir in the salsa and water.


Sprinkle the tomatoes and scallion on top.


Turn up the heat, cover and bring to a boil. This should take 3-5 minutes.


As soon as the pot boils, turn the heat down to a medium simmer.


Keep covered, and simmer for 30 minutes, stirring occasionally.


Serve in bowls, and garnish with chopped scallions.


The spiciness of the dish varies depending on the salsa. I've used fresh mild salsa from my local market, bottled hot green salsa, and a red medium salsa I took home from a restaurant in this dish. All were delicious.

Melt the coconut oil and olive oil in the bottom of the pan.

When the oil is hot, add the chicken thighs, dust with salt, pepper and garlic powder, and sauté, turning, until cooked on the outside. Place the chicken thighs on a plate, and set aside.

Add the potatoes, dust with seasonings, and cook, stirring, for 3-5 minutes.

Place the partly-cooked chicken thighs on top of the potatoes. Pour a bottle of salsa and a cup of water over the chicken and potatoes.

Add a cup of halved grape or cherry tomatoes.

Chop a scallion or two and sprinkle on top. Cover, bring to a boil, turn down the heat, and simmer for 30 minutes.

Dinner is ready!

Springhouse Turtle Eats


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