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.

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

PREPARATION

  1. 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.
  2. 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.
  3. 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.
  4. If desired, reserve 4 chicken thighs and 1/2 cup slaw for “Nextover” Chicken Tacos with Quick Refried Beans.
  5. Divide remaining 4 chicken thighs, potatoes, and slaw among plates.

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