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 refreshing salad and we think this dish might give that burger a run for its money!
(ContainsMilk,Traces of Gluten,Traces of Nuts,May contain traces of allergens)
mixed salad leaves
(ContainsRoyal Jelly, Bee Pollen, Propolis)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. TIP: Cut the potatoes to the correct size to ensure they cook in the allocated time. 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.
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, a small squeeze of lemon juice, the smoked paprika, brown sugar, salt (see ingredients list) and a pinch of chilli flakes (if using). Place your hand flat on top of the chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add the chicken breast to the bowl with the marinade and toss to coat. Set aside.
In a small bowl, combine the Greek yoghurt and a pinch of lemon zest. TIP: Add as much lemon zest as you like, depending on your taste. Season to taste with salt and pepper and set aside.
In a large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the chicken breast and cook for 3-5 minutes on each side (depending on thickness), or until lightly browned. 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. Transfer to a plate to rest.
While the chicken is resting, finely chop the cucumber and Roma 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, Roma tomato and mixed salad leaves to the dressing. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
Divide the Portuguese style chicken, potato wedges and garden salad between plates. Serve with the zesty yoghurt.