Name: Crispy Chicken and Potatoes with Red Cabbage Slaw
Cook time: 25 minutes
Total time: 45 minutes
Yield: Serves 4, or 2 with leftovers
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

Crispy chicken and potatoes with cabbage slaw on two white plates with blue napkins on the side.

Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Anna Hampton

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.

Recipe notes

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