Roast Chicken & Potato Latkes with Savoy Cabbage & Apple-Mustard Chutney

Roast Chicken & Potato Latkes

with Savoy Cabbage & Apple-Mustard Chutney

35 MIN
2 Servings
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From the Test Kitchen

Latkes are delicious potato pancakes traditionally served during the Hanukkah festival. Ours feature grated onion for extra flavor and matzo meal (made from ground matzo, a kind of unleavened bread) for irresistible crunch. These crispy pancakes make the perfect side for juicy, roasted chicken, savoy cabbage and mild celeriac (or celery root). A sweet and spicy chutney of sautéed apple, honey and whole grain mustard packs powerful flavor dolloped on top of the latkes, chicken and vegetables.

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  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Roast Chicken & Potato Latkes with Savoy Cabbage & Apple-Mustard Chutney
Title
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

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.

Roast the chicken & vegetables:
2 Roast the chicken & vegetables:

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.

Make the chutney:
3 Make the chutney:

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.

Form the latkes:
4 Form the latkes:

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.

Cook the latkes:
5 Cook the latkes:

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.

Plate your dish:
6 Plate your dish:

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!

Tips from Home Chefs

1 Prepare the ingredients:

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.

2 Roast the chicken & vegetables:

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.

Roast the chicken & vegetables:
Make the chutney:
3 Make the chutney:

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.

4 Form the latkes:

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.

Form the latkes:
Cook the latkes:
5 Cook the latkes:

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.

6 Plate your dish:

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!

Plate your dish:
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