Red Cabbage Slaw With Griddled Chicken Recipes

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CRISPY CHICKEN AND POTATOES WITH CABBAGE SLAW



Crispy Chicken and Potatoes with Cabbage Slaw image

Developed for our #cook90 initiative, these cumin-spiced chicken thighs and potatoes are balanced by a zippy alternative to coleslaw. The recipe serves 4 tonight, or 2 with leftovers to make "Nextover" Chicken Tacos with Quick Refried Beans tomorrow.

Provided by David Tamarkin

Categories     #cook90     Dinner     Chicken     Cabbage     Potato     Healthy     Wheat/Gluten-Free     Roast

Yield Serves 4, or 2 with leftovers

Number Of Ingredients 12

1/4 cup plus 2 tablespoons olive oil, divided
1 tablespoon plus 1 1/4 teaspoons ground cumin, divided
1 3/4 teaspoons kosher salt, divided
1 3/4 teaspoons freshly ground black pepper, divided
12 ounces baby Yukon Gold potatoes, halved (about 2 cups)
8 bone-in, skin-on chicken thighs (about 2 pounds), trimmed of excess skin and fat, patted dry
2 1/2 cups very thinly sliced red cabbage (from about 1/4 medium cabbage)
1/2 cup very thinly sliced red onion (about 1/4 onion)
1/4 cup chopped mint
1-2 tablespoons very thinly sliced jalapeño
2 tablespoons white wine vinegar
1/2 teaspoon honey

Steps:

  • Place a rack in top third of oven; preheat to 425°F. Mix 1/4 cup oil, 1 Tbsp. plus 1 tsp. cumin, 1 1/2 tsp. salt, and 1 1/2 tsp. pepper in a large bowl. Add potatoes and toss to coat. Arrange potatoes on a rimmed baking sheet. Add chicken to bowl and toss to coat. Arrange skin side up on baking sheet in between potatoes.
  • Roast chicken and potatoes, tossing potatoes halfway through, until potatoes are crispy, chicken skin is browned, and an instant-read thermometer inserted near bone registers 165°F, 30-35 minutes.
  • Meanwhile, toss cabbage, onion, mint, and jalapeño in a large bowl. Cook vinegar, honey, and remaining 2 Tbsp. oil, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 tsp. cumin in a small saucepan over medium heat until warmed through. Pour hot dressing over cabbage mixture and toss to coat. Let sit until ready to use.
  • If desired, reserve 4 chicken thighs and 1/2 cup slaw for "Nextover" Chicken Tacos with Quick Refried Beans.
  • Divide remaining 4 chicken thighs, potatoes, and slaw among plates.
  • Do Ahead
  • Chicken and slaw can be made 2 days ahead; cover and chill.

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