CRISPY CHICKEN AND POTATOES WITH CABBAGE SLAW
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
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.
"NEXTOVER" CHICKEN TACOS WITH QUICK REFRIED BEANS
If you're following the #cook90 initiative and made Crispy Chicken and Potatoes With Cabbage Slaw, these tacos are a delicious and clever use of "nextovers" (what we call leftovers transformed into a new dish the next day). Warming the chicken in tangy tomatillo salsa and topping it with bright cabbage slaw brings it back to life, and the super-fast, garlicky beans round out the meal.
Provided by David Tamarkin
Categories #cook90 Dinner Chicken Taco Bean Salsa Cabbage Cilantro Tortillas Quick and Healthy Quick & Easy Healthy
Yield Serves 2
Number Of Ingredients 10
Steps:
- Pull meat from chicken; discard skin. Warm chicken and salsa in a large skillet over medium-low heat until heated through.
- Meanwhile, heat oil in a medium skillet over medium. Cook garlic, stirring occasionally, until softened, about 1 minute. Add beans, salt, and 1/2 cup water and cook, stirring and crushing beans with the back of a large spoon, until warmed through and creamy, about 3 minutes. Let sit until ready to use.
- Working one at a time, warm tortillas with tongs directly over a gas burner, turning often, until lightly charred and puffed in spots, about 1 minute per side. (Alternatively, wrap tortillas in foil and heat in a 350°F oven until warmed through, or wrap in damp paper towels and microwave in 20-second bursts until warm.) Transfer to a plate and cover with a kitchen towel to keep warm.
- Fill tortillas with chicken and top with avocado, slaw, and cilantro. Serve with lime wedges, hot sauce, and refried beans alongside.
CRISPY CHICKEN OVER TURMERIC-LEMON CABBAGE AND PEAS
Starting spiced skin-on chicken thighs in a cold pan gives the skin extra time to crisp. For an easy, one-pan weeknight dinner, the chicken goes on top of a pile of silky cabbage to finish in the oven.
Provided by Rachel Gurjar
Categories Chicken Cumin Garlic Coriander Olive Oil Onion Cabbage Lemon Pea Cilantro Lunch Dinner Spring Sauté Bake Wheat/Gluten-Free Peanut Free Soy Free Dairy Free Tree Nut Free Poultry Quick & Easy
Yield 3-4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Mix cumin seeds, garlic powder, coriander, turmeric, and 1 tsp. salt in a small bowl.
- Arrange chicken thighs on a plate and pat dry with paper towels. Season generously with spice mixture on both sides. You won't need all of it; set leftover spice mixture aside for adding to cabbage later.
- Working in 2 batches if needed, arrange chicken thighs, skin side down, in a cold large cast-iron skillet and set over medium-low heat. Cook, undisturbed, until skin underneath is golden brown, about 10 minutes. Increase heat to medium and cook until skin is deep golden brown, about 2 minutes. Turn chicken over and cook 5 minutes. Transfer to a plate. Reduce heat to medium-low if cooking chicken in batches.
- If skillet seems dry, add oil, then cook onion and garlic over medium heat, stirring occasionally, until onion is translucent, about 3 minutes. Stir in reserved spice mixture and cook, stirring often, until fragrant, about 2 minutes. Add half of cabbage and stir to combine. Let cook 1 minute to wilt slightly, then add remaining cabbage and 1 tsp. salt and stir again to combine. Taste and season with more salt if needed. Add ½ cup water and cover (a baking sheet works great if you don't have a lid). Cook cabbage 10 minutes.
- Arrange chicken, skin side up, on top of cabbage, then wedge lemon slices evenly between thighs. Transfer to oven and bake until cabbage is tender and chicken is cooked through (an instant-read thermometer inserted into the thickest part of a thigh should register 165°F), 22-25 minutes. Remove from oven.
- Scatter peas over chicken. Return skillet to oven and bake 5 minutes. Remove from oven and scatter cilantro over to serve.
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