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Portuguese-Style Chicken
with Potato Wedges & Garden Salad
Too often we reduce Portuguese chicken to a certain Bondi-based burger, but throw in some crispy potato wedges and a refreshing salad and we think this dish might give that burger a run for its money!
Always refer to the product label for the most accurate ingredient and allergen information.
2 unit
potatoes
1 clove
garlic
½ unit
lemon
1 sachet
smoked paprika
1 pinch
chilli flakes
1 packet
chicken tenderloins
1 tin
sweetcorn
1 unit
tomato
½ tub
Dijon mustard
(ContainsSulphites)1 bag
mixed salad leaves
1 packet
smokey aioli
(ContainsEggMay be presentTree Nuts)Not included in your delivery
olive oil
¼ tsp
salt
2 tsp
brown sugar
½ tsp
honey
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Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Place the potato on an oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Spread in a single layer and roast until tender, 25-30 minutes.
TIP: Cut the potato to size so it cooks in time. TIP: Spread the potato across two trays if it can't fit in a single layer!
While the potato wedges are roasting, finely chop the garlic (or use a garlic press). Cut the lemon into wedges. In a medium bowl, combine the garlic, the salt, smoked paprika, brown sugar, a generous squeeze of lemon juice, a drizzle of olive oil and a pinch of chilli flakes (if using). Add the chicken tenderloin to the marinade and toss to coat. Set aside.
Drain the sweetcorn. Heat a large frying pan over a high heat. Add the sweetcorn and cook until golden and lightly charred, 4-5 minutes. Transfer the corn to a bowl. Return the frying pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the chicken, tossing, until browned and cooked through, 3-4 minutes. 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! TIP: The chicken is cooked when it's no longer pink inside.
While the chicken is resting, finely chop the tomato.
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) to the corn. Season with a pinch of salt and pepper and stir to combine. Add the tomato and mixed salad leaves. Toss to coat.
Thinly slice the Portuguese-style chicken. Divide the chicken, potato wedges and garden salad between plates. Serve with the smokey aioli on the side.