PORTUGUESE CHICKEN SKEWERS & POTATO SALAD

• 800g chat potatoes

• ⅓ cup whole-egg mayonnaise

• ½ cup peri peri Portuguese BBQ marinade

• 2 tbsp roughly chopped fresh oregano leaves, plus extra sprigs to serve

• 4 large (650g total) chicken thigh fillets

• 3 lemons

• 4 radishes, trimmed, thinly sliced

• 2 green onions, thinly sliced

• 80g mixed salad leaves

• 2 tbsp extra virgin olive oil

METHOD

1. Prick each potato with a fork. Place on a large microwave-safe plate. Drizzle with 1 tablespoon water. Cover loosely with plastic wrap. Microwave on HIGH (100%) for 6 minutes or until tender. Stand for 2 minutes. Cut in half.

2. Meanwhile, combine mayonnaise, 3 tsp marinade and 1 tsp oregano in a small bowl. Season with salt and pepper. Set aside.

3. Cut each chicken thigh crossways into 4 pieces. Place in a bowl. Add remaining marinade and oregano. Toss to coat. Using 2 skewers side-by-side, thread 4 pieces of chicken onto skewers. Repeat with remaining chicken to make 4 skewers.

4. Heat a greased barbecue grill and hotplate on medium heat. Cut 2 lemons in half. Juice remaining lemon and reserve. Cook lemon halves on grill, for 2 to 3 minutes or until beginning to char. Cook skewers on hotplate, turning, for 10 minutes or until cooked through. Set aside for 5 minutes to rest.

5. Place potato, radish, onion and salad leaves in a bowl. Drizzle with oil and 2 tbsp reserved lemon juice. Season with salt and pepper. Serve chicken skewers with potato salad, charred lemon, mayonnaise mixture and extra oregano sprigs. RECIPE: CLAIRE BROOKMAN, SUPER FOOD IDEAS PICTURE: NIGEL LOUGH