Preparation

The day before, cut the chicken into small pieces and season with salt, pepper, lemon juice, garlic, rosemary, thyme and white wine. Leave to marinate.

On the day, bake the potato in its skin. Remove the chicken from the marinade and drain.

In the cataplana, confit* the chicken in olive oil with the crushed unpeeled garlic and herbs from the marinade. Remove half the fat and use it to sauté the bacon, the onion cut into half-moons and chillies. Add the chicken, the wine from the marinade, the paprika and the pepper. Cover and let simmer for 4 minutes.

Add the sweet potatoes cut in rounds, the clams, coriander, mint and oregano. Close the cataplana and simmer for another 4-5 minutes, turning the cataplana occasionally.

Note: confiting consists of cooking for a long time at low temperature, beginning with “frying”, then lowering the temperature so that the food cooks in the fat.

Interesting fact: this recipe is an adaptation of the traditional cataplana dish “Dona Galinha foi à praia” [Mrs Chicken went to the beach].