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.
mixed salad leaves
smokey aioli(ContainsEggMay be presentTree Nuts)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread in a single layer on 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.
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 (see ingredients list) in half. 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). Place your hand flat on top of each chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Add 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 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, add the chicken in batches 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 in the pan, making the chicken even more delicious!
TIP: The chicken is cooked when its no longer pink inside.
While the chicken is resting, finely chop the tomato.
To the bowl with the corn, 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 and mixed salad leaves. Toss to coat.
TIP: Toss the salad just before serving to keep the leaves crisp.
Thinly slice the Portuguese-style chicken. Divide the chicken, potato wedges and garden salad between plates. Serve with the smokey aioli.
TIP: For the low-calorie option, serve with 1/2 smokey aioli.