Portuguese chicken with oven baked fries
¼ cup(s), (45g)
3 x 3 second spray(s)
Dried chilli flakes
Fresh lemon rind
Skinless chicken tenderloin
2 cup(s), (2 leaves)
3 medium, roma variety, chopped
1 medium, chopped
- 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.
- 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.
- 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.
- Meanwhile, combine cos, tomato and cucumber in a large bowl. Drizzle with 1 tablespoon lemon juice. Serve chicken and chips with the salad.