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