Fetta Crumbed Chicken with Potato Bravas, Cucumber & Orange Salad
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
- 1⁄2 Tsp of Dried Oregano
- 1 Tbsp of Tomato Paste
- 1 Tsp of Chili Powder
- 11⁄2 Tbsp of White Wine Vinegar
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Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedStep-by-step instructions
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.
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.
Prepare Tomato Sauce:
Wash the fresh produce. Peel and thinly slice 3⁄4 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 1⁄2 cup water. Reduce heat and simmer sauce, for 8 minutes. (TIP: add chili powder to taste, or leave out entirely if preferred).
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.
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).
You Plate It:
Slice chicken as desired and serve with potato bravas and salad. Enjoy!
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