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Poulet à la portugaise
avec quartiers de pommes de terre et salade de chou kale à l'oignon rouge mariné
Le paprika fumé et la sauce chili et ail donnent à ces hauts de cuisse marinés une incomparable saveur fumée et épicée. Accompagnez-les d’une salade de kale à l’oignon rouge mariné douce et acidulée et de quartiers de pommes de terre croustillants pour un repas qui vaut le détour. Bon appétit!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Haut de cuisse de poulet
1 cs
Sauce aux piments et à l’ail
1 cs
Paprika fumé
(Contient Soya)
340 g
Pomme de terre Yukon
1 pièce(s)
Citron
56 g
Chou kale, haché
56 g
Oignon rouge, en tranches
100 g
Yogourt grec
(Contient Lait)
2 cs
Vinaigre de vin blanc
(Contient Sulfites)
Pas inclus dans votre livraison
1 cc
Sucre*
Sel et Poivre*
Huile*
Informations nutritionnelles
Ustensiles
Instructions
Arrive bientôt!
Meanwhile, heat a large non-stick pan over medium-low heat. Add the onions, vinegar and 1 tsp sugar (double for 4 ppl). Season with salt. Cook, stirring occasionally, until the onions are tender-crisp, 3-4 min. Remove the pan from the heat. Transfer the onions, along with the liquid, to a small bowl and set aside.
Zest, then juice half the lemon (1 lemon for 4 ppl). Cut the remaining lemon into wedges. In a medium bowl, combine the lemon juice, chili-garlic sauce, 2 tsp smoked paprika (double for 4 ppl) and 1 tbsp oil (double for 4 ppl). Pat the chicken thighs dry with paper towels, then add to the marinade and toss to coat. Season with salt and pepper.
Heat the same pan over medium-high heat. Add the chicken thighs and sear until golden-brown, 1-2 min per side. Transfer the chicken to another baking sheet and bake in the centre of the oven until the chicken is golden-brown and cooked through, 8-10 min. (TIP: Cook to a min. internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, in another medium bowl, add kale and 1 tbsp oil (double for 4 ppl). Season with salt. Using your hands, massage oil into kale, until leaves have slightly darkened in colour, 1-2 min. Whisk 1 tbsp oil (double for 4 ppl) into the bowl with the pickled onions, then drizzle mixture over kale. Toss together.
In another small bowl, stir together the yogurt and lemon zest. Season with salt and pepper. Divide the chicken, potatoes and kale salad between plates. Serve the lemony yogurt dip on the side.