Portuguese-Style Chicken
with Potato Wedges and Pickled Red Onion Kale Salad
Smoked paprika and chili-garlic sauce are used as a marinade for chicken thighs, to create a smoky and spicy flavour! This pickled red onion kale salad is sweet and tangy and pairs very well with oven-baked potato wedges! Enjoy!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Chicken Thighs
1 tbsp
Chili-Garlic Sauce
1 tbsp
Smoked Paprika
(Contains Soy)
340 g
Yukon Potato
1 unit
Lemon
56 g
Kale, chopped
56 g
Red Onion, sliced
100 g
Greek Yogurt
(Contains Milk)
2 tbsp
White Wine Vinegar
(Contains Sulphites)
Not included in your delivery
1 tsp
Sugar*
Salt and Pepper*
Oil*
Nutrition Values
Utensils
Instructions
Preheat the oven to 450°F (to roast the potatoes and bake the chicken). Start prepping when the oven comes up to temperature!
Wash and dry all produce.* Cut the potatoes into 1/2-inch wedges. On a parchment-lined baking sheet, toss the potatoes with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping them over halfway through cooking, until the potatoes are golden-brown, 25-28 min.
Meanwhile, heat a large non-stick pan over medium-low heat. Add the onions, vinegar and 1 tsp sugar (double for 4 ppl). Season with salt. Cook, stirring occasionally, until the onions are tender-crisp, 3-4 min. Remove the pan from the heat. Transfer the onions, along with the liquid, to a small bowl and set aside.
Zest, then juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into wedges. In a medium bowl, combine the lemon juice, chili-garlic sauce, 2 tsp smoked paprika (double for 4 ppl) and 1 tbsp oil (double for 4 ppl). Pat the chicken thighs dry with paper towels, then add to the marinade and toss to coat. Season with salt and pepper.
Heat the same pan over medium-high heat. Add the chicken thighs and sear until golden-brown, 1-2 min per side. Transfer the chicken to another baking sheet and bake in the centre of the oven until the chicken is golden-brown and cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, in another medium bowl, add kale and 1 tbsp oil (double for 4 ppl). Season with salt. Using your hands, massage oil into kale, until leaves have slightly darkened in colour, 1-2 min. Whisk 1 tbsp oil (double for 4 ppl) into the bowl with the pickled onions, then drizzle mixture over kale. Toss together.
In another small bowl, stir together the yogurt and lemon zest. Season with salt and pepper. Divide the chicken, potatoes and kale salad between plates. Serve the lemony yogurt dip on the side.
