Curtis Stone's summery recipe is a tasty way to feed the whole family on a budget.
- 2 tablespoons Farmers Union Greek style yoghurt 1kg
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 teaspoon fine lemon zest from 1/2 lemon
- 1 teaspoon fresh lemon juice from 1/2 lemon
- 2 cloves garlic, crushed
- 2 teaspoon ground paprika
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1 teaspoon sea salt
- 1/4 teaspoon cayenne pepper
- 700g RSPCA approved chicken drumsticks
- 1/2 lemon
- 2 tablespoons extra-virgin olive oil
- 1/4 cup (45g) pitted kalamata olives, from the deli, coarsely chopped
- 2 spring onions, thinly sliced
- 500g brushed potatoes, peeled, cut into 2-3cm cubes
- 35g Danish feta cheese, from the deli, crumbled
- 1 tablespoon chopped fresh mint
- 1 radish, finely diced
- To prepare the chicken: In a large bowl, whisk the yogurt, oil, parsley, lemon zest and juice, garlic, paprika, coriander, cumin, salt, and cayenne to blend. Add the chicken and turn to coat completely. Cover and refrigerate for at least 1 hour and up to 2 days.
- Prepare the barbecue for medium heat. Arrange the chicken on the grilling grate, close the barbecue hood, and cook, turning as needed, for about 30 minutes, or until the chicken is cooked through, golden brown, and grill marks form.
- Meanwhile, to prepare the potatoes and serve: Into a large bowl, grate the lemon zest and squeeze in the lemon juice. Add the oil, olives, and onion. Season with salt and pepper. Set aside.
- Steam the potatoes for about 10 minutes, or until the potatoes are just tender. Drain; transfer the potatoes to the olive mixture and fold to coat the potatoes. Fold in the feta and mint. Season with salt and pepper. Sprinkle the radish over the salad and serve warm with the chicken.