Barbecued yoghurt-marinated drumsticks with warm Greek potato salad

Curtis Stones summery recipe is a tasty way to feed the whole family on a budget.

Recipe «Barbecued yoghurt-marinated drumsticks with warm Greek potato salad» presented in category Recipes / Meat, to prepare this dish you will need no more 30 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp Farmers Union Greek style yoghurt 1kg, 1 1/2 tbsp extra-virgin olive oil, 1 tbsp finely chopped fresh flat-leaf parsley, 1 tsp fine lemon zest from 1/2 lemon, 1 tsp fresh lemon juice from 1/2 lemon , 2 cloves garlic, crushed, 2 tsp Coles Brand ground paprika, 1/2 tsp Coles Brand ground coriander , 1/2 tsp Coles Brand ground cumin, 1 tsp sea salt, 1/4 tsp Coles Brand cayenne pepper, 700g Coles RSPCA approved chicken drumsticks, 1/2 lemon, 2 tbsp extra-virgin olive oil, 1/4 cup pitted kalamata olives, from the deli, coarsely chopped, 2 spring onions, thinly sliced.

Ingredients:

• 2 tbsp Farmers Union Greek style yoghurt 1kg 
• 1 1/2 tbsp extra-virgin olive oil 
• 1 tbsp finely chopped fresh flat-leaf parsley 
• 1 tsp fine lemon zest from 1/2 lemon 
• 1 tsp fresh lemon juice from 1/2 lemon 
• 2 cloves garlic, crushed 
• 2 tsp Coles Brand ground paprika 
• 1/2 tsp Coles Brand ground coriander 
• 1/2 tsp Coles Brand ground cumin 
• 1 tsp sea salt 
• 1/4 tsp Coles Brand cayenne pepper 
• 700g Coles RSPCA approved chicken drumsticks 
• 1/2 lemon 
• 2 tbsp extra-virgin olive oil 
• 1/4 cup 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 tbsp chopped fresh mint 
• 1 radish, finely diced 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.