Too often we reduce Portuguese cuisine to a certain Bondi-based burger, though we must agree it’s pretty bloody good. But throw in some potato wedges and a refreshing salad and we think this dish might give that burger a run for its money!
Greek yoghurt(ContainsMilkMay be presentGluten, Tree Nuts, Soya)
mixed salad leaves
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the potatoes over the two oven trays lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast for 25-30 minutes, or until tender. TIP: Cut the potatoes to the correct size so they cook in the allocated time.
While the potatoes are roasting, finely chop the garlic (or use a garlic press). Zest the lemon to get a pinch. In a medium bowl, combine the garlic, salt, smoked paprika, brown sugar, a small squeeze of lemon juice, 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 steaks. Repeat with the remaining chicken. Add the chicken to the marinade and toss to coat.
In a small bowl, combine the Greek yoghurt and a pinch of lemon zest. Season to taste with salt and pepper and set aside. TIP: Add as much lemon zest as you like, depending on your taste.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. When the oil is hot, add the chicken breast and cook for 2-4 minutes on each side (depending on thickness), or until lightly browned. 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 is no longer pink inside.
While the chicken is resting, finely chop the cucumber and tomato. In a large bowl, combine 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. Add the cucumber, tomato and mixed salad leaves to the bowl with the dressing. 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 zesty yoghurt.