Fetta Crumbed Chicken with Potato Bravas, Cucumber & Orange Salad
  • Prep time: 35 minutes
  • Calories: 480
Patatas bravas is a dish native to Spain, often served as a tapa in bars. It typically consists of potatoes cut into irregular cubes of about two centimetres, then fried in oil and served with a warm, spicy tomato sauce. In this recipe we have paired it with fetta-roasted chicken alongside a simple side salad. We've kept the chilli separate so you can control the heat.
  • 450 g of Gourmet 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
  • 1 75g Pack of Baby Cos Leaf
  • 60 g of Fetta Cheese
  • 2 Tsp of Smoked Paprika
  • 12 Tsp of Dried Oregano
  • 1 Tbsp of Tomato Paste
  • 1 Tsp of chilli Powder
  • 1 12 Tbsp of White Wine Vinegar

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 Chicken:

Pat chicken dry with paper towel and cut a slit into each breast 3 times. Top with crumbled fetta and oregano, pressing down into the cuts. Place chicken on a lined baking tray. Bake tray of potatoes and tray of chicken 20-25 minutes or until cooked through.

Prepare Tomato Sauce:

Peel and thinly slice 34 of the red onion. 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, chilli powder, 1 Tbsp vinegar, tomatoes and 12 cup water. Reduce heat and simmer sauce for 8 minutes.

Make Salad:

Slice cucumber lengthways and then into half moons. Peel orange, discard skin and cut into segments. Toss cucumber and orange in a bowl with cos lettuce leaves, 1 Tbsp olive oil 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.

You Plate It:

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