Roast Chicken & Potato Latkes with Savoy Cabbage & Apple-Mustard Chutney
(from castro15’s recipe box)
Categories: Meals
Ingredients
- 2 Bone-In, Skin-On Chicken Thighs
- 10 Ounces Savoy Cabbage
- 1 Celeriac
- 1 Granny Smith Apple
- 1 Pound Russet Potatoes
- 1 Yellow Onion
- 1 Bunch Chives
- 1 Tablespoon Honey
- 1 Tablespoon Whole Grain Dijon Mustard
- 1/4 Cup Matzo Meal
- 1 Teaspoon Chicken & Latke Spice Blend (Caraway Seeds, Ground Yellow Mustard, Dried Thyme & Ground Nutmeg)
Directions
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Preheat the oven to 475°F. Wash and dry the fresh produce. Core the cabbage and cut into 4 wedges. Using a sharp, sturdy knife, peel and medium dice the celeriac. Peel and halve the onion; medium dice 1 half, leaving the remaining half intact. Peel, core and medium dice the apple. Cut the chives into ¼-inch pieces.
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Place the cabbage, celeriac and diced onion on a sheet pan. Drizzle with olive oil and season with salt, pepper and half the spice blend; toss to thoroughly coat (keeping the cabbage wedges intact). Arrange in a single, even layer. Pat the chicken dry with paper towels and season on both sides with salt, pepper and the remaining spice blend. Place the seasoned chicken, skin sides up, on the sheet pan. Roast 28 to 30 minutes, or until the chicken is browned and cooked through and the vegetables are tender.
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While the chicken and vegetables roast, in a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the apple; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until softened. Add the mustard and honey. Cook, stirring frequently, 1 to 2 minutes, or until well combined; season with salt and pepper to taste. Transfer to a bowl and set aside in a warm place. Rinse and wipe out the pan.
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While the chicken and vegetables continue to roast, grate the potatoes and remaining onion half on the large side of a box grater. Place in a medium bowl and season with salt and pepper. Add the matzo meal; mix until well combined. Using your hands, divide the mixture into 6 equal-sized portions, squeezing out and discarding any excess liquid. Flatten each portion into a ¼-inch-thick round.
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In the pan used to cook the chutney, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a drop of the latke mixture immediately sizzles when added to the pan, add the latkes. (If necessary, work in batches.) Cook 5 to 7 minutes per side, or until browned and crispy. Transfer to a paper towel-lined plate and immediately season with salt.
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Divide the roasted chicken and vegetables between 2 plates. Serve with the cooked latkes on the side. Top the chicken, vegetables and latkes with the chutney and chives. Serve any remaining chutney on the side. Enjoy!