Recipe

Portuguese chicken

Dec 30, 2012 1:00pm
  • 15 mins preparation
  • 15 mins cooking
  • Serves 4
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Ingredients

Portuguese chicken
  • 4 chicken marylands
  • 1/2 cup vegetable or olive oil
  • 2 tablespoon smoked paprika
  • 2 thick slices bread, crusts removed, coarsely torn
  • 1/3 cup pitted green olives, sliced
  • 2 teaspoon dried chilli flakes
  • 1 red onion, halved, thinly sliced
  • 3 tomatoes, cut into wedges
  • 1/4 cup chopped flat-leaf parsley leaves
  • 2 tablespoon chopped dill
  • 310 gram can chickpeas, rinsed
  • 4 marinated char-grilled artichokes, quartered
  • 1 tablespoon lemon juice

Method

Portuguese chicken
  • 1
    Preheat oven to 220°C/200°C fan-forced. Using a sharp knife, score chicken several times. Brush chicken all over with 2 tablespoons of the oil. Sprinkle with paprika.
  • 2
    Heat a char-grill pan over moderate heat. Add chicken, skin-side down, then cook for 2 minutes or until browned. Turn; cook for 2 minutes more. Transfer to a heatproof plate.
  • 3
    Place bread and olives in a roasting pan. Drizzle with 2 tablespoons of the remaining oil; toss to combine. Place chicken on top of bread mixture in pan. Sprinkle with chilli. Season. Bake for 10 minutes or until golden and cooked through. Remove from oven. Transfer chicken to a heatproof plate. Cover with foil; rest For 5 minutes.
  • 4
    Add onion, tomato, herbs, chickpeas and artichokes to pan with bread mixture. Add remaining oil and juice; toss to combine. Season. Divide mixture among serving plates. Top with chicken. Serve.

Notes

A 'Maryland' is a chicken thigh and drumstick portion with skin on. If unavailable, you can use a combination of drumsticks and small thigh cutlets instead. Marinated char-grilled artichokes are available at the deli counter of the supermarket.

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