Dukkah-Roasted Chicken

Prep and roast the sweet potatoes: Wash and dry all produce. Toss the sweet potatoes on a baking sheet with 1 tbsp dukkah (DO: measure out), a drizzle of oil, and a pinch of salt and pepper. Place in the oven, stirring halfway through cooking, until golden brown, 25-30 min.

Make the citrus sour cream: Meanwhile, zest, then halve the limes. In a small bowl, mix the sour cream, lime zest, and a large squeeze of lime juice. Season to taste with salt and pepper.

Pound the chicken: Cover the chicken thighs with plastic wrap, and pound with a mallet or large pan until ½-inch thick all over. Season with salt, pepper, and the remaining dukkah.

Cook the chicken: Heat a large pan over medium-high heat. Add a large drizzle of oil, then the chicken. Cook for 3-4 min per side, until cooked through. You may need to do this in batches. (TIP: Inserting a thermometer into the cooked chicken should display an internal temperature of 175°F.) Set the chicken aside to rest for 5 min.

Cook the snap peas: Meanwhile, trim the snap peas (TIP: Use scissors to cut the ends off!) Heat another large drizzle of oil in the same pan over medium heat. Add the snap peas and cook, tossing for 3-4 min, until crisp-tender. Season with salt and pepper.