Chicken Spare Ribs with Greek Salad & Mint Yoghurt

Serves: 2

15 minutes preparation

10 minutes cooking

Recipe by Dezi Madafferi ~ © 10 Minute Kitchen on Channel 10

Chicken – Ingredients

  • 600g Chicken Spare Ribs
  • 2 Garlic cloves, finely grated
  • Salt flakes
  • Pepper
  • 1 tsp Sumac
  • 1 tbs Greek dried Oregano

Mint Yoghurt – Ingredients

  • 2 cups Greek Yoghurt
  • 1/4 bunch fresh Mint leaves
  • 1 Lemon, zested
  • Pinch of Salt
  • 1 tbs Olive Oil

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 Greek Style Fetta
  • 1 tsp Greek dried Oregano
  • Dress with equal parts Olive oil and White Wine Vinegar

Chicken Spare Ribs with Greek Salad & Mint Yoghurt

Recipe by Dezi Madafferi – as seen on Channel Ten’s 10 Minute Kitchen 10minutekitchen.com

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.

Mint Yoghurt:

  • Place Chux across the top of a sieve and over a small bowl. Add the Greek yoghurt and set aside.
  • Chop the mint in a 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 their chicken.

Greek Salad:

  • In a salad bowl add cucumber, tomato & onion to a salad bowl. Pop Kalamata olives over the top. Crumble over Riverina Dairy Greek Style Fetta.
  • Drizzle with white wine Vinegar and a generous glug of olive oil. Add sprinkling of Greek dried oregano.

Cook 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.
Chicken Spare Ribs and Greek Salad with Mint Yoghurt - Recipe by Ten Minute Kitchen on Channel 10
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