Brighten up your night with the vibrant paprika marinade on this tasty and tender Portuguese chicken. Infused with smokey flavours, plus sides of hearty potato wedges and a refreshing salad, this colourful plate adds a little international flair to the old meat-and-three!
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mixed salad leaves
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the wedges over two oven trays 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.
While the wedges are roasting, finely chop the garlic (or use a garlic press). Slice the lemon (see ingredients list) in half. In a medium bowl, combine the garlic, 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 a chicken breast and use a sharp knife to slice through horizontally to make two thin steaks. Repeat with the remaining chicken, then add to the marinade and toss to coat. Set aside.
When the wedges have 15 minutes cook time remaining, heat a large frying pan over a medium-high heat. Add the flaked almonds and toast, tossing, until golden, 2-3 minutes. Transfer to a bowl. Return the pan to a medium-high heat with a drizzle of olive oil. When the oil is hot, add the chicken and cook until lightly browned and cooked through, 2-4 minutes each side (depending on thickness). Transfer to a plate to rest. TIP: The chicken is cooked when it is no longer pink inside.
While the chicken is resting, finely chop the tomato. Grate the carrot (unpeeled).
In a medium bowl, add the Dijon mustard (see ingredients list), honey, a small squeeze of lemon juice and olive oil (2 tsp for 2 people / 4 tsp for 4 people). Season with a pinch of salt and pepper and stir to combine. Add the tomato, carrot and mixed salad leaves. Toss to coat. TIP: Toss the salad just before serving to keep the leaves crisp.
Thinly slice the chicken. Divide the Portuguese-style chicken, potato wedges and garden salad between plates. Sprinkle the toasted almonds over the salad. Serve with the garlic aioli.