Portuguese-Style Chicken
with Potato Wedges & Garden Salad
Too often we reduce Portuguese cuisine to a certain Bondi-based burger, though we've got to agree it’s pretty delicious. But throw in some potato wedges and a refreshing salad, and we think this dish might give that burger a run for its money!
1 sachet
smoked paprika
1 clove
garlic
1 pinch
chilli flakes
½ unit
lemon
1 packet
chicken breast
2 unit
potatoes
1 packet
garlic aioli
(ContainsEgg, MilkMay be presentTree Nuts)1 unit
cucumber
1 bag
mixed salad leaves
½ tub
Dijon mustard
1 unit
tomato
Not included in your delivery
2 tsp
brown sugar
olive oil
¼ tsp
salt
½ tsp
honey
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the potato over an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast until tender, 25-30 minutes. TIP: Cut the potato to the correct size so it cooks in the allocated time.
While the wedges are roasting, finely chop the garlic (or use a garlic press). In a medium bowl, combine the garlic, a generous squeeze of lemon juice (see ingredients list), the salt, smoked paprika, brown sugar, a drizzle of olive oil and a pinch of chilli flakes (if using). Place your hand flat on top of a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken, then add to the marinade and toss to coat. Set aside.
When the wedges have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. When the oil is hot, add the chicken and cook until lightly browned and cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: The sugar in the marinade may caramelise slightly in the pan. This makes the chicken even more delicious! The chicken is cooked when it is no longer pink inside.
While the chicken is resting, finely chop the tomato. Slice the cucumber into half-moons.
In a medium bowl, add the Dijon mustard (see ingredients list), honey, a small squeeze of lemon juice and olive oil (2 tsp for 2 people / 1 tbs for 4 people). Season with a pinch of salt and pepper and stir to combine. Add the tomato, cucumber and mixed salad leaves. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
Thickly slice the Portuguese-style chicken. Divide the chicken, potato wedges and garden salad between plates. Serve with the garlic aioli. TIP: For the low-calorie option, serve with 1/2 the garlic aioli.