SMOKED PAPRIKA CHICKEN
Ready in 40 minutes
800g potatoes, scrubbed and diced 2–3cm
1 teaspoon smoked paprika 1 capsicum
2-3 handfuls baby spinach leaves 1 cup grated cheese
cup sour cream
2 tablespoons mayonnaise 1 teaspoon mustard (like Dijon, wholegrain)
600g boneless, skinless chicken thighs
Zest of 1 orange
teaspoon smoked paprika 1 teaspoon mustard (like Dijon, wholegrain)
2 tablespoons tomato sauce 1 tablespoon sweet chilli sauce
Preheat oven to 220C. Line an oven tray with baking paper. Preheat barbecue grill or hot plate to medium-high (if using).
1. Toss potatoes on prepared tray with first measure of smoked paprika and a little oil. Season with salt and pepper and bake for 25-30 minutes, until golden and cooked through. Turn once during cooking. Set aside to cool slightly.
2. Pat chicken dry with paper towels and place in a large bowl with orange zest, second measure of paprika, mustard, tomato sauce and sweet chilli sauce. Season with salt and pepper and mix to combine. Set aside to marinate for 10-15 minutes.
3. While potatoes are cooking and chicken is marinating, prepare the rest of the salad. Remove core and seeds from