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Fetta Crumbed Chicken with Potato Bravas, Cucumber & Orange Salad

Fetta Crumbed Chicken with Potato Bravas, Cucumber & Orange Salad

  • 30 min
  • 480 calories

Patatas bravas', is a dish native to Spain, often served as a tapa in bars. It typically consists of potatoes that have been cut into irregular cubes of about two centimetres, then fried in oil and served warm with a spicy tomato sauce. In this recipe we have paired it with some fetta roasted chicken alongside a simple side salad. We've kept the chili separate so you are in control of the heat ;). Share the moment #youplateit with us on Instagram and Facebook.

Ingredients

  • 2 of Red Potatoes
  • 2 of Chicken Breast
  • 1 of Red Onion
  • 150 g of Cherry Tomatoes
  • 1 Small Bunch of Flatleaf Parsley
  • 1 of Lebanese Cucumber
  • 1 of Orange
  • 60 g of Fetta Cheese
  • 2 Tsp of Smoked Paprika
  • 12 Tsp of Dried Oregano
  • 1 Tbsp of Tomato Paste
  • 1 Tsp of Chili Powder
  • 112 Tbsp of White Wine Vinegar

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Step-by-step instructions

Step 1

Roast Potatoes:

Preheat oven to 220°C. Cut potatoes into 2 cm chunks. Toss with oil, salt and pepper on a lined oven tray. Roast potatoes for 20 - 25 minutes or until golden and crispy.

Step 2

Roast Chicken:

Pat dry chicken with paper towel and cut each breast 3 times. Top with crumbled fetta and oregano, pressing down into the cuts. Place chicken next to the potatoes and roast on a lined baking tray (using 2 if required) for 20 minutes or until cooked through.

Step 3

Prepare Tomato Sauce:

Wash the fresh produce. Peel and thinly slice 34 of the red onion (you will have leftover). Halve cherry tomatoes. Pick and roughly chop parsley leaves, discarding stems. Heat oil in a pan over medium-high heat. Add onion and sauté for 4 - 5 minutes, or until soft. Add tomato paste, smoked paprika, chili powder (to taste; see below TIP), 1 TBS vinegar, tomatoes and 12 cup water. Reduce heat and simmer sauce, for 8 minutes. (TIP: add chili powder to taste, or leave out entirely if preferred).

Step 4

Make Salad:

In the meantime, slice cucumber length ways and then into half moons. Peel orange, discarding skin and cut into segments. Toss cucumber and orange in a bowl with lettuce leaves, 1 TBS olive oil (extra virgin if you have it) and remaining vinegar.

Step 5

Finish Potato 'Bravas':

Add cooked potatoes and chopped parsley to the tomato sauce, tossing to combine well. Season to taste with salt and pepper. (NOTE: If preferred by family members, you can serve the potatoes with the sauce on the side).

Step 6

You Plate It:

Slice chicken as desired and serve with potato bravas and salad. Enjoy!

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