Portuguese chicken with oven baked fries
2
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Coating the chips in semolina gives them a great texture and gives you chips that are crispy on the outside and soft on the inside.
Ingredients
Potato(es)
600 g
Semolina
¼ cup(s), (45g)
Oil spray
3 x 3 second spray(s)
Dried chilli flakes
½ tsp
Fresh lemon rind
1½ tsp
Dried oregano
1 tsp
Ground paprika
1 tsp
Chicken tenderloin
500 g
Cos lettuce
2 cup(s), (2 leaves)
Tomato(es)
3 medium, roma variety, chopped
Cucumber
1 medium, chopped
Lemon juice
1 tbs
Instructions
1
Preheat oven to 220°C. Line a baking tray with baking paper. Place potatoes on a plate lined with paper towel. Microwave on High (100%) for 4 minutes or until just tender. Cut into 1cm-thick chips and lightly spray with oil.
2
Place semolina on a large plate. Toss chips in semolina to lightly coat and shake off excess. Place chips on prepared tray and lightly spray with oil. Bake for 15-20 minutes or until golden and crisp.
3
Meanwhile, combine chilli flakes, lemon rind, oregano and paprika in a small bowl. Sprinkle chilli mixture evenly over chicken. Lightly spray a chargrill with oil and heat on medium-high. Chargrill chicken for 3-4 minutes each side or until cooked through.
4
Meanwhile, combine cos, tomato and cucumber in a large bowl. Drizzle with 1 tablespoon lemon juice. Serve chicken and chips with the salad.
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