Satisfying suppers: Portuguese chicken with spinach

Elevate your regular oven bake with this special Portuguese chicken with spinach dish. The crispy chicken breasts are covered in a paprika marinade. Paprika is brimming with carotenoids, a nutrient family that includes vitamin A which aids eye health.

Serves 4
6 garlic bulbs, separated but not peeled
6 tbsp oil
4 skinless chicken breasts
50g pine nuts
1 tbsp olive oil
2 tbsp unsalted butter
200g spinach leaves

For the marinade:
1 red onion
3 garlic cloves, quartered
1 red chilli with seeds
1 tbsp smoked paprika
1 tbsp smoked thyme leaves
Grated zest and juice of ½ a lemon
½ red pepper, deseeded
1 tbsp olive oil
1 tsp salt

Method
1. Preheat oven to 180°C/160°C/gas mark 4. Put garlic in a roasting tin, drizzle on oil and bake for 10 mins. Leave to cool.

2. Blend marinade ingredients. Rub over chicken, put in glass bowl; chill for 1 hour.

3. Toast pine nuts in a pan till they start to brown. Tip out and leave to one side.

4. Heat oil in an ovenproof pan. Fry the chicken 2 mins each side. Put pan in oven; roast till chicken is cooked. Leave to rest.

5. Heat butter in a pan, cook spinach till it wilts. Add pine nuts, squeeze garlic cloves out of skins into pan; stir for 2 mins. Season and serve with the chicken.

Portuguese chicken with spinach from Chicken: The New Classics by Marcus Bean (Nourish Books, £20). Photography by Martin Poole.

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Summary

Recipe Name

Portuguese chicken with spinach

Author Name

Marcus Bean

Published On

2015-10-27

Average Rating

0 Based on 1 Review(s)