Portuguese chicken with cucumber and fennel salad

cumber and fennel salad

Serves four. Preparation: 20 minutes, plus refrigeration time. Cooking: 35 minutes. Twelve grams of carbs per serve.

INGREDIENTS

2 tablespoons finely grated lemon zest

2 long fresh red chillies, roughly chopped

1 tablespoon sweet paprika

4 cloves garlic

2 teaspoons olive oil

600g chicken pieces, fat removed

4 small zucchini, halved lengthways

1 lemon, thickly sliced

Olive oil spray, for cooking

2 tablespoons finely chopped flat-leaf parsley

40g pecans or walnuts, finely chopped

2 tablespoons lemon juice

2 tomatoes, halved lengthways

2 Lebanese cucumbers, sliced

1 bulb baby fennel, trimmed and thinly sliced

200g baby kale leaves

40g raw almonds, toasted

METHOD

Place the lemon zest, chilli, paprika and three of the garlic cloves in a mortar, and pound with a pestle until a paste forms. Season to taste with freshly ground black pepper, then add the olive oil and stir to combine. (Alternatively, blend in a small food processor until combined.)

Place sauce in a large bowl or zip-lock bag with the chicken and rub over the chicken to coat well. Cover and refrigerate for three hours or overnight.

Preheat the oven to 180°C (160°C fan-forced).

Heat a chargrill pan or barbecue to medium heat. Cook the chicken for 2 to 3 minutes or until well marked on one side. Turn and cook for a further three minutes or until well marked on the other side.

Place the zucchini and sliced lemon in a large roasting tin and spray lightly with olive oil. Place the chicken on top of the zucchini and roast for 20 to 25 minutes or until the chicken is cooked through.

Meanwhile, crush the remaining garlic clove and place in a small bowl with the parsley, pecans and lemon juice. Stir to combine. Spread the mixture over the chicken as soon as it is removed from the oven.

Toss the tomato, cucumber, fennel, kale and almonds together. Divide among four plates and serve with the chicken, zucchini and lemon

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