Paprika chicken with schmaltz rye toast, caraway potatoes and quick dill pickles

Serves 6-8

  1. 2-3 Persian cucumbers
  2. 2tb rice vinegar
  3. 1-1/2tb sugar
  4. 2tb dill
  5. 3tb butter
  6. 1/2tb paprika
  7. 1/4tsp cayenne
  8. 4 sprigs thyme
  9. 2 cloves garlic
  10. 4lb chicken, spatchcocked
  11. 3-4 slices rye bread
  12. 14oz baby new potatoes
  13. 1/2tb caraway seeds
  14. Sour cream
  • Salt cucumbers and weigh down in a colander to drain for 2 hours. Mix with 2-4 and set aside.
  • Meanwhile, combine 2tb butter with 6-9. Spread evenly under and over skin of chicken. Place on a rack and arrange bread under chicken. Roast at 450 degrees for 45-50 minutes. Rest for 20-30 minutes.
  • Meanwhile, place potatoes in cold water, bring to a boil and simmer for about 20 minutes. Drain and set aside. Toast caraway seeds in remaining 1tb butter for 1 minute and toss with potatoes. Serve everything with sour cream.
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