Portuguese Chicken with Parmesan Potatoes

Nutrition per serve

Ingredients

• 800g potatoes
• 50g parmesan
• 10g country seasoning
• 2pcs Lebanese cucumber
• 600g free-range chicken thigh fillets
• 40ml peri peri sauce
• 100g mixed salad leaves
• 30g pepitas
• 130g natural yoghurt
• 20g butter
• 15ml extra virgin olive oil
• 10ml red or white wine vinegar
• 2pcs pinches of sugar
• 15ml olive oil

Method

1. Step 1 — Prep potato
   Preheat the oven to 180C, fan-forced. Halve the unpeeled potatoes lengthwise. Cut a cross on the cut-side of each potato half, cutting only two-thirds of the way through. Put the potato in a microwave-safe bowl, add 1 tbs water, cover and microwave for 5 mins or until partially cooked (see cooking tip).
2. Step 2 — Prep parmesan mixture
   Finely grate the parmesan. Microwave 20g butter in a microwave-safe bowl in 10-sec bursts until just melted. Add the parmesan and half the country seasoning to the butter and stir until combined. Scatter over an oven tray to cover an area large enough to fit the potato. Season with pepper.
3. Step 3 — Bake potato
   Put the potato, cut-side down, on the parmesan mixture. Push any excess parmesan mixture under the potato, where possible, to prevent it burning. Bake for 30 mins or until tender. Using a spatula, carefully flip the potato on the tray while warm. (They tend to stick to the tray as they cool; reheat the potato in the oven if they start to stick.)
4. Step 4 — Prep salad and chicken
   Meanwhile, put 1 tbs extra virgin olive oil, 2 tsp red wine vinegar and a pinch of sugar in a large bowl, season with salt and pepper and whisk to combine. Coarsely chop the cucumbers. Put the remaining country seasoning, 1 tbs olive oil and a pinch of sugar in a separate large bowl, season with salt and stir to combine. Add the chicken and turn to coat.
5. Step 5 — Cook chicken
   Heat a large frypan over medium-high heat. Cook the chicken, turning regularly, for 10-12 mins until golden and cooked through. Add the peri peri sauce and 2 tbs water and cook, stirring the sauce and turning the chicken, for 2 mins or until the sauce is slightly thickened. Remove from the pan and rest for 3 mins.
6. Step 6 — Toss salad and serve
   Add the cucumber, salad leaves and pepitas to the dressing and toss to coat. Divide the chicken and any resting juices, sauce, potato and salad among plates. Spoon over the yoghurt to serve.

Allergens

Milk, Sulphites