Portuguese chicken skewers with potato salad

Portuguese chicken skewers with potato salad
  • 0:10 Prep
  • 0:10 Cook
  • 4 Servings
  • Easy

YOUR LOCAL PRICING

Looks like your closest store is Coles Geraldton 6530 Change location

$1050kg

RSPCA Approved Chicken Thigh Fillet Large Pack image

RSPCA Approved Chicken Thigh Fillet Large Pack approx. 1.2kg

$10.50 per 1kg

Special available from 23/10/17 to 18/10/20

$3ea

Oregano Sleeved image

Oregano Sleeved 1 bunch

$3.00 per 1ea

INGREDIENTS

  • 800g chat potatoes
  • 1/3 cup whole-egg mayonnaise
  • 1/2 cup peri peri Portuguese BBQ marinade
  • 2 tablespoons roughly chopped fresh oregano leaves, plus extra sprigs to serve
  • 4 large (650g total) chicken thigh fillets
  • 3 lemons
  • 4 radishes, trimmed, thinly sliced
  • 2 green onions, thinly sliced
  • 80g mixed salad leaves
  • 2 tablespoons extra virgin olive oil

METHOD

  • Step 1
    Prick each potato with a fork. Place on a large microwave-safe plate. Drizzle with 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 6 minutes or until tender. Stand for 2 minutes. Cut in half.
  • Step 2
    Meanwhile, combine mayonnaise, 3 teaspoons marinade and 1 teaspoon oregano in a small bowl. Season with salt and pepper. Set aside.
  • Step 3
    Cut each chicken thigh crossways into 4 pieces. Place in a bowl. Add remaining marinade and oregano. Toss to coat. Using 2 skewers side-by-side, thread 4 pieces of chicken onto skewers. Repeat with remaining chicken to make 4 skewers.
  • Step 4
    Heat a greased barbecue grill and hotplate on medium heat. Cut 2 lemons in half. Juice remaining lemon and reserve. Cook lemon halves on grill, for 2 to 3 minutes or until beginning to char. Cook skewers on hotplate, turning, for 10 minutes or until cooked through. Set aside for 5 minutes to rest.
     

    HOW TO PREPARE CITRUS1:01

    The easy way to zest, juice and segment lemons, limes and oranges.

  • Step 5
    Place potato, radish, onion and salad leaves in a bowl. Drizzle with oil and 2 tablespoons of reserved lemon juice. Season with salt and pepper. Serve chicken skewers with potato salad, charred lemon, mayonnaise mixture and extra oregano sprigs.

NUTRITION

  • 2712 kj

    ENERGY

  • 36.8g

    FAT TOTAL

  • 6.6g

    SATURATED FAT

  • 9.3g

    FIBRE

  • 36.3g

    PROTEIN

  • 135mg

    CHOLESTEROL

  • 604mg

    SODIUM

  • 36.4g

    CARBS (TOTAL)

All nutrition values are per serve

NOTES

You’ll need 8 pre-soaked bamboo skewers for this recipe.

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