Step 1: Prepare the Chicken and Potatoes
Prepare the chicken: If you’re using a whole chicken, cut it into pieces (thighs, drumsticks, breasts) or use pre-cut chicken parts. Season the chicken with 1 teaspoon of salt, 1 teaspoon of ground black pepper, 1 teaspoon of cumin, and 1 teaspoon of coriander. Rub the spices evenly over the chicken and let it sit while you prepare the other ingredients.
Sauté the onion and garlic: Heat a large frying pan over medium heat and add 2-3 tablespoons of vegetable oil. Once the oil is hot, add the finely chopped onion and minced garlic. Cook for about 3-4 minutes, stirring occasionally, until the onions become soft and translucent.
Add the tomatoes: Add the chopped tomatoes to the pan and cook for another 3-5 minutes until the tomatoes break down into a sauce-like consistency. This will form a flavorful base for the chicken.
Brown the chicken: In the same pan, push the onions and tomatoes to the side and add the chicken pieces. Cook the chicken on both sides for 5-6 minutes, or until it is golden brown. Once browned, remove the chicken from the pan and set it aside.
Fry the potatoes: In a separate large pan, heat 500 ml of vegetable oil over medium heat. Add the cubed potatoes in batches and fry them until they are golden and crispy on the outside, about 10-12 minutes. Remove the potatoes from the oil and place them on a paper towel to drain excess oil.
Cook the chicken and potatoes together: Once the potatoes are fried, return the chicken to the pan with the onion-tomato mixture. Add the potatoes, 140 g of butter, the bay leaves, and 1/2 teaspoon of salt. Stir gently to combine the ingredients. Cover the pan with a lid and cook over low heat for 20-25 minutes, until the chicken is fully cooked and the potatoes are tender and infused with the flavors of the butter and spices.
Step 2: Make the Cabbage Salad
Prepare the cabbage and carrot: Thinly slice half a head of cabbage and grate the carrot. Place the cabbage and carrot into a large mixing bowl.
Prepare the dressing: In a small bowl, mix 20 ml of vegetable oil, 1 tablespoon of soy sauce, and 2 tablespoons of oyster sauce. Mince the garlic and finely chop the hot pepper, then add them to the dressing. Stir well to combine.
Toss the salad: Pour the dressing over the sliced cabbage and grated carrot. Toss everything together until the vegetables are well-coated with the dressing. The salad should have a slightly spicy, savory flavor with a crisp, fresh texture.
Step 3: Serve
Plate the chicken and potatoes: Once the chicken and potatoes are done cooking, transfer them to a serving dish. Make sure to spoon some of the onion-tomato mixture and butter sauce over the chicken for extra flavor.
Serve the cabbage salad on the side: Serve the fresh cabbage salad alongside the chicken and potatoes. The crunch and tang of the salad complement the richness of the chicken and potatoes, creating a balanced meal.
Cooking Tips
Cutting the chicken: If you’re using a whole chicken, be sure to cut it into even-sized pieces to ensure they cook at the same rate. You can also ask your butcher to cut the chicken for you if you prefer not to do it yourself.
Adjusting spice levels: If you’re sensitive to heat, you can reduce the amount of hot pepper in the salad. For extra flavor, you can add a little more garlic or soy sauce to the dressing.
Crispier potatoes: To achieve extra crispy potatoes, make sure to fry them in batches and avoid overcrowding the pan. This will help the potatoes fry evenly and develop a golden crust.
Chicken variations: If you want a different flavor profile, you can add more spices like paprika, thyme, or rosemary to the chicken for a different take on the dish.
Storage
Refrigeration: Store any leftover chicken and potatoes in an airtight container in the refrigerator for up to 3 days. The cabbage salad should be stored separately and is best eaten fresh, but it can be kept in the fridge for up to 2 days.
Reheating: To reheat the chicken and potatoes, place them in a skillet over low heat with a splash of water or broth and cover with a lid until heated through. This will help retain the moisture in the chicken and potatoes.
Nutritional Facts (Per Serving, Based on 4 Servings)
Calories: 780 kcal
Protein: 45 g
Carbohydrates: 60 g
Fat: 42 g
Fiber: 8 g
Sodium: 950 mg
Vitamin A: 100% DV
Vitamin C: 80% DV
Iron: 25% DV
Calcium: 15% DV
Frequently Asked Questions
Can I use chicken thighs or breasts instead of a whole chicken?
Yes, you can use chicken thighs, drumsticks, or breasts instead of a whole chicken. Just ensure they are evenly sized for consistent cooking.
What can I substitute for oyster sauce in the salad?
If you don’t have oyster sauce, you can substitute it with hoisin sauce or simply increase the amount of soy sauce and add a teaspoon of sugar for balance.
Can I make this recipe in the oven?
Yes, you can roast the chicken and potatoes in the oven. Preheat the oven to 180°C (350°F), season and brown the chicken, then roast it with the potatoes for about 45-50 minutes or until cooked through.
How can I make the salad less spicy?
If you prefer a milder salad, omit the hot pepper or reduce the amount used. You can also substitute it with a mild chili or bell pepper for a less intense heat.
Can I prepare the salad ahead of time?
Yes, you can prepare the salad a few hours ahead of time. However, it’s best to add the dressing just before serving to keep the cabbage and carrots crisp.
Conclusion
This chicken and potatoes dish, paired with a fresh and flavorful cabbage salad, makes for a satisfying and well-balanced meal. The combination of crispy, buttery potatoes with tender, spiced chicken is truly comforting, while the cabbage and carrot salad adds a crunchy and refreshing contrast. This recipe is perfect for family dinners or gatherings, as it’s easy to prepare, delicious, and filling.
With just a few simple ingredients and some basic cooking techniques, you can create a wholesome, flavorful meal that everyone will enjoy. Whether served as a weekend dinner or a special occasion meal, this chicken and potatoes recipe with cabbage salad is sure to be a hit. Enjoy!
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