Roasted Chicken with Warm Spices, Ginger Greens, and Potato Roesti

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

Well-seasoned chicken is roasted until the skin is crisp and brown. Serve with mustard greens and potato pancakes for a hearty and fragrant meal.

Ingredients

1⁄4 cup curry powder
1⁄4 cup coriander seed
2 tbsp. cumin powder
1 tsp. paprika
1 tbsp. sea salt
12 chicken thighs and legs (whole)
Vegetable oil, as needed
1 egg
1 tbsp. flour
2 large potatoes, peeled
1 tsp. mustard seeds
2 lb. mustard greens, chopped
1 tbsp. garlic, minced
1 tbsp. ginger, minced

Steps

1. In a small bowl, combine curry, coriander, cumin, paprika and salt. Rub chicken pieces with oil and spice mixture; roast at 450° F. 30-40 min. or until brown and crisp.

2. Meanwhile, in a separate bowl whisk egg and flour. Grate potatoes and rinse in cold water. Squeeze potatoes dry and combine with mustard seeds and egg batter; season.

3. In a large skillet over high heat, fry approx. 1⁄2 cup portions of potato mixture in oil until brown and crispy; drain. Repeat with remaining batter.

4. In a separate skillet, briefly sauté mustard greens, garlic and ginger in 1 tbsp. oil 3-4 min. or until just wilted.

5. Plate chicken with a mound of greens and two potato roestis.

More From FoodService Director

Industry News & Opinion

Students and union representatives are petitioning Eastern Michigan University’s plan to outsource its foodservice operations, calling for the school to delay such a move to allow for further discussion with stakeholders, MLive reports .

EMU last week announced a tentative agreement to hand over its residential, catering and retail foodservices to Chartwells, a deal the university’s interim president avered would enable the school to expand and upgrade its eateries while maintaining high food quality, MLive says.

Opponents of the plan say they are concerned about what they...

Sponsored Content
whole grain pasta foodservice menu

From Barilla.

With younger consumers eager to explore new flavors and better-for-you options, whole-grain pasta is winning greater acceptance in American diets.

As more and more college and university students seek out whole grains in their meals, dishes featuring whole grains are on-deck to become menu mainstays.

At the University of Iowa, whole-grain foods have won general acceptance, says Barry Greenberg, executive chef for university dining. Two marketplace dining facilities on campus offer whole-grain pasta as a regular option and incorporate it into baked...

Managing Your Business
woman awake

Summer is no idle time for foodservice directors working at colleges and universities: They’re planning for the futures of their programs. Operators in FoodService Director magazine’s 2016 College and University Census reported an average 16,000-plus students at their schools. During a recent summit FSD hosted with a dozen C&U operators, the people behind some of the nation’s top programs told us what’s keeping them up at night. (FSD is sharing their thoughts anonymously to allow their answers to remain as candid as possible.)

More mouths to feed, but not more resources

At a...

Menu Development
cia menus of change

The Menus of Change initiative aims to do nothing less than change the way the world eats. A collaboration of the Culinary Institute of America and Harvard University’s T.H. Chan School, the program sets out broad principles and ambitious goals that require fundamental changes in foodservice, agriculture, health policy, food processing and even what happens at the family dinner table.

But the means of achieving those lofty ends are often small advances and tweaks to the collective mindset, as the CIA’s annual conference on the initiative reminded attendees this week.

Here...

FSD Resources