Portuguese-Style Chicken with Potato Wedges & Garden Salad

• servings: 4 servings
• active time: 35 minutes
• total time: 35 minutes

Ingredients

olive oil

4 unit potatoes

2 clove garlic

1 unit lemon

1/2 tsp salt

1 sachet smoked paprika

1 tbsp brown sugar

1 pinch chilli flakes

1 packet chicken tenderloins

1 tin sweetcorn

2 unit tomato

15g Dijon mustard

1 tsp honey

1 bag mixed salad leaves

1 packet smokey aioli

Directions

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.

Nutrition

• Calories: 2569 kcal
• Total Fat: 28.2 g
• Saturated Fat: 3.6 g
• Cholesterol: 0 mg
• Sodium: 718 mg
• Total Carbohydrate: 39.3 g
• Dietary Fiber: 0 g
• Total Sugars: 11.3 g
• Protein: 47.6 g