CHICKEN SPARE RIBS WITH GREEK SALAD AND MINT YOGHURT
by
DEZI MADAFFERI
INGREDIENTS
Serves: 2
2 cups Greek yoghurt
1/4 bunch fresh mint leaves
1 lemon - zested
Pinch of salt
1 tbs olive oil
600g Chicken spare ribs
2 garlic cloves - finely grated
Salt flakes
Pepper
1 tsp Sumac
1 tbs Greek dried Oregano
INGREDIENTS (GREEK SALAD)
3 Lebanese cucumbers - peel to create zebra stripe, slice & cube
3 ripe truss tomatoes - cut into wedges
1/4 red onion - sliced into rings
1/3 cup Kalamata olives - pitted
200g Riverina Dairy Co. Fetta cheese
1tsp Greek dried Oregano
Dressing: equal parts Olive oil and white wine vinegar
Chux Wipes for draining Yoghurt
Click play to watch Dezi make the recipe
METHOD
Place Chux across the top sieve and over a small bowl
Add the Greek Yoghurt and set aside
Chop the mint in Braun MultiPractic Chopper and add into a bowl
Add Lemon zest
Using the Chux, squeeze the yoghurt to remove any excess liquid and add to the Mint and Lemon zest
Add a pinch of Salt and mix well
Divide yoghurt dipping sauce and drizzle Oil over top so everyone has their own and can double dip
To Marinate Chicken Ribs:
Add chicken ribs into a bowl
Season with Sumac and the dried Greek Oregano (rubbing oregano in between your finger tips to release flavours)
Add Garlic, Salt, Pepper, and add a drizzle of olive oil
Give it all a nice massage and set aside to marinate for 10 minutes
Whilst the chicken is marinating, make a start on the Greek Salad
In a salad bowl add;
Add Cucumber, Tomato & Onion to a salad bowl
Pop Kalamata Olives over the top
Crumble Riverina Dairy Co. Fetta
Drizzle with white wine Vinegar and a generous glug of Olive Oil
Add sprinkling of Greek Dried Oregano
Cook the Chicken:
Heat up your non stick pan and add a drizzle of olive oil
Fry until golden on both sides
Remove chicken and add to a serving plate
Using the lemon you zested, squeeze some juice over the top of Chicken
Serve immediately and enjoy