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Chicken and chorizo with warm potato salad
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
30-minute chicken dish with warm potato salad, perfect for family meals.
Ingredients:
  • 500g baby potatoes, skin on
  • 150g (1 cup) frozen peas
  • 1 chorizo, skin removed, chopped
  • 750g chicken tenderloins
  • 250.00 ml fresh mint leaves
  • 50g baby spinach
  • 40g (1/4 cup) chopped pistachios
  • Lemon wedges, to serve
Instructions:
  • Slice the potatoes thickly and simmer in boiling water until tender, about 10-12 minutes. Toss in the peas for the final 2 minutes. Drain and return to the pan, covering to keep warm.
  • Heat oil in a large non-stick frying pan until shimmering. Cook chorizo, stirring often, for 3-4 minutes until crisp. Transfer to a paper towel-lined plate. Cook chicken in the same pan for 2-3 minutes per side until golden and cooked through. Season generously, then transfer to a separate plate and cover to keep warm.
  • Finely chop half of the mint and set aside. Add the rest of the mint leaves whole to the pan and cook in the remaining oil until crispy. Place on a paper towel-lined plate.
  • Gently mix the spinach and chopped mint into the potatoes and peas. Season to taste. Portion the warm potato salad onto plates. Arrange the chicken tenderloins, chorizo, fried mint leaves, and pistachios on top. Finish with a drizzle of the pan juices. Serve with lemon wedges.

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