Ingredients
360gm chat potatoes
1tsp dried thyme
150gm chicken, chopped
1 chorizo sausage, chopped
70gm sundried tomatoes, chopped
2 thick slices brown onion, chopped
smoked paprika
chilli flakes
chipotle seasoning
salt & pepper
1 small gem lettuce, chopped
30gm rocket
30gm baby spinach
1/2 small lebanese cucumber, peeled and chopped
splash of whie balsamic vinegar
1 tbsp olive oil
1 tbsp canola oil
Parsley, chopped
Method
1. Preheat oven to 210°.
2. Thinly slice chat potatoes, toss in 1/2 tablespoon of olive oil, thyme and a pinch of salt, then arrange evenly on a lined baking tray and put on top shelf of oven. Grill for 20 minutes, or until nicely browned.
3. In a heavy bottomed frypan or skillet, heat the canola oil and fry the chicken over medium heat until crisp and cooked through, 5-7 nminutes. Set aside in a bowl.
4. Add the chrizo to the pan and fry until crisp, 3-4 minutes. Add to chicken in bowl.
5. Reduce heat and add the onion to the pan, fry gently until soft. Add a little water to the pan to loosen the bits left from the chicken and chorizo. Onion will go a deep brown.
6. Add the chicken and chorizo back to the pan, season with paprike, chilli and chipotle, add the tomatoes and stir gently over low heat to combine.
7. In a bowl, toss the lettuce, rocket, spinach, and cucumber with the balsamic and 1/2 tablespoon of olive oil.
8. Remove potato slices from oven, and add to pan with parsley, folding through gently. Season to taste.
9. Divide pan contents and salad between two plates, serve.
Serves two.