Portuguese Chicken
with Pan-Fried Potatoes & a Caramelised Peach Salad
Cooking Steps
Preheat the oven to 220°C/200°C fan-forced. Roughly dice the unpeeled potatoes into 2cm cubes. Cut the peach into 3cm wedges. Peel the cucumber into ribbons with a vegetable peeler. Using your knife, score the free-range chicken breasts at 3 cm intervals about 3cm into the chicken breat (be careful not to go all the way through! See attatched photo at the borrom of method for example). Put the chicken in a medium bowl. Peel and crush the garlic into the bowl. Add the smoked paprika, brown sugar, 1/2 the salt and a good grind of black pepper. Add a drizzle of olive oil and mix well to coat the chicken, including inside the score marks. Set aside to marinate. TIP: scoring the chicken breast allows the marinade to penetrate the chicken and reduces cooking time!
Heat a drizzle of olive oil in a large frying pan over a medium heat. Cook the peaches for 2-3 minutes each side or until golden and caramelised. Set aside on a plate and cover with foil to keep warm.
Wipe the frying pan clean with a paper towel and return to a medium high heat with a drizzle of olive oil. Add the diced potatoes, dried oregano and the remaining salt and fry, stirring regularly, for 15-20 minutes or until golden brown.
Meanwhile, transfer the chicken to an oven tray lined with baking paper. Pour over any remaining marinade from the bowl and bake in the oven for 15-20 minutes or until cooked through. Remove from the oven and slice the chicken following the score marks. Keep warm.
While the chicken is oven place the rocket leaves, cucumber strips in a large bowl and crumble in half the fetta cheese. Add the balsamic vinegar and a good drizzle of olive oil and toss to coat. Add the peaches in last to avoid breaking them up.
Divide the pan-fried potatoes between the plates and top with the Portuguese chicken. Serve with the peach and cucumber salad on the side and crumble over remaining fetta cheese. ENJOY!
