Crispy Chicken And Potatoes With Cabbage Slaw Recipes

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

Ingredients

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.

POTATO-CABBAGE SLAW

Potato-Cabbage Slaw image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h45m

Number Of Ingredients 7

Ingredients

1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Coarse salt and freshly ground pepper
1/2 small head Savoy cabbage, cored and thinly sliced (about 6 cups)
1 cup sour cream
1/3 cup safflower oil
3 tablespoons finely chopped fresh dill
2 tablespoons white-wine vinegar

Steps:

Cover potatoes with 2 inches of cold water. Bring to a boil, add 1 tablespoon salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife, about 10 minutes. Drain; let cool 15 minutes.
Cover potatoes with 2 inches of cold water. Bring to a boil, add 1 tablespoon salt, and reduce to a simmer. Cook until potatoes are tender when pierced with the tip of a sharp knife, about 10 minutes. Drain; let cool 15 minutes.
Combine potatoes, cabbage, sour cream, oil, dill, and vinegar in a bowl; season with salt and pepper. Refrigerate 1 hour before serving.
Combine potatoes, cabbage, sour cream, oil, dill, and vinegar in a bowl; season with salt and pepper. Refrigerate 1 hour before serving.

PEANUT CHICKEN WITH CABBAGE SLAW

Peanut Chicken with Cabbage Slaw image

Our take on takeout -- with ginger, soy, and sesame in the mix -- is better tasting and better for you. No chopsticks needed. Fix a double batch tonight, and bring some for lunch tomorrow; its good hot or cold.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes

Time 20m

Number Of Ingredients 12

Ingredients

1 tablespoon vegetable oil
1 boneless, skinless chicken breast half (about 6 ounces)
Coarse salt and ground pepper
4 teaspoons rice vinegar
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 cup shredded cabbage
2 scallions, thinly sliced on the diagonal
1 small carrot, shredded
1 teaspoon grated peeled fresh ginger
1 tablespoon smooth peanut butter
1 teaspoon reduced-sodium soy sauce

Steps:

In a small skillet, heat vegetable oil over medium. Season chicken with salt and pepper; cook until browned and opaque throughout, about 6 minutes per side.
Meanwhile, make slaw: In a medium bowl, whisk 3 teaspoons vinegar, sugar, and sesame oil. Add cabbage, scallions, carrot, and ginger; toss to combine. Set aside.
Make sauce: In a small bowl, stir together peanut butter, soy sauce, and remaining teaspoon vinegar; if necessary, thin with water.
Mound slaw on a serving plate. Thinly slice chicken crosswise on the diagonal. Place alongside slaw; spoon a little sauce on the plate, and serve remaining sauce on the side.

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