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 read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
mixed salad leaves
smokey aioli(ContainsEggMay be present Milk)
brown sugar(May be present Gluten, Milk, Tree Nuts, Peanuts, Sesame, Soy)
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.