Chicken Spare ribs with Greek salad & Mint yoghurt dipping sauce

Name: Chicken Spare ribs with Greek salad & Mint yoghurt dipping sauce
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 cups Greek yoghurt; ¼ 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; Greek salad: 3 Lebanese cucumbers, peeled to create zebra stripe, slice and cube; Greek salad: 3 ripe truss tomatoes, cut into wedges; Greek salad: ¼ red onion, sliced into rings; Greek salad: ⅓ cup Kalamata olives, pitted; Greek salad: 200g Riverina Dairy Co. Fetta cheese; Greek salad: 1 tsp Greek dried oregano; Dressing: equal parts olive oil and white wine vinegar

With

Dezi Madafferi

SERVES

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Ingredients

2 cups Greek yoghurt
¼ 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
Greek salad: 3 Lebanese cucumbers, peeled to create zebra stripe, slice and cube
Greek salad: 3 ripe truss tomatoes, cut into wedges
Greek salad: ¼ red onion, sliced into rings
Greek salad: ⅓ cup Kalamata olives, pitted
Greek salad: 200g Riverina Dairy Co. Fetta cheese
Greek salad: 1 tsp Greek dried oregano
Dressing: equal parts olive oil and white wine vinegar

Method

Place Chux across the top sieve and over a small bowl. Add the Greek yoghurt and set aside.
Chop the mint 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 into individual portions and drizzle oil over top.
To marinate chicken ribs: add chicken ribs into a bowl. Season with sumac and dried Greek oregano, rubbing oregano between your fingertips to release flavours. Add garlic, salt, pepper, and a drizzle of olive oil. Massage and set aside for 10 minutes.
To make the Greek salad: add cucumber, tomato and 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.
To 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. Squeeze some lemon juice over the top of the chicken. Serve immediately.

Dezi Madafferi

Dezi Madafferi is an avid home cook who first graced our television screens on Channel 7’s Plate of Origin, where her ‘Team Greece’ recipes won her team the competition. Co-host on Ten Minute Kitchen channel 10, Season 2, Dezi brings her joyful energy to quick and easy recipes.

Dezi’s easy-to-make Mediterranean recipes inspire and are loved by, not only her 111K followers on Instagram, but equally a number of reputable brands, She is the official ambassador for Riverina Dairy Co and has worked with the likes of Tasman Butchers regularly, Barilla, Coca-Cola , Harris Scarfe, and Old El Paso, sharing family-friendly recipes. Dezi has also created reels showcasing the Dandenong Market and events.

As a mother of two girls, a wife and owner of ‘Dezi cooks seasoning range’ she enjoys keeping recipes and styling simple and attainable for families and entertaining, and it’s this authenticity that has helped Dezi to build a loyal following online.