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!
garlic aioli(ContainsEggsMay be presentTree Nuts)
mixed salad leaves
Preheat the oven to 240°C/220°C fan-forced. Cut the potato (unpeeled) into 1cm wedges. Spread the potato 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 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, salt, smoked paprika, brown sugar, a small 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 turn to coat. Set aside.
Drain the sweetcorn. Heat a large frying pan over a high heat. Add the corn kernels and cook, tossing, until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Transfer the corn kernels to a large bowl.
When the wedges have 10 minutes cook time remaining, heat a drizzle of olive oil in a large frying pan over a medium-high heat. 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 marinade may caramelise slightly in the pan. This makes the chicken even more delicious! TIP: The chicken is cooked through when it is 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 / 4 tsp for 4 people) to the corn in the bowl. Season with a pinch of salt and pepper and mix well. Add the tomato and mixed salad leaves and 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 garlic aioli.