GREEK G CHARGRILLED CHICKEN THIGHS WITH W GREEK POTATO WS SALAD

SERVES 4 PREP 20 MINS + MARINATING COOK 20 MINS

Woman’s Day (Australia) - - Food To Love -

¼ cup tomato paste 3 gar­lic cloves, crushed 1 tbsp dried oregano zest and juice of 1 lemon 8 chicken thigh cut­lets, skin on (see tip) olive oil, to driz­zle

GREEK POTATO SALAD

1.2kg red-skinned, waxy pota­toes, skins on ¼ cup olive oil ¼ cup red-wine vine­gar 2 tbsp chopped dill 2 tbsp chopped oregano 1 red onion, thin wedges 1 cup pit­ted kala­mata olives 100g feta, crum­bled

1 Com­bine paste, gar­lic, oregano, zest and juice in a bowl. Add chicken and rub to coat. Cover and re­frig­er­ate 30 mins.

2 GREEK POTATO SALAD

Place pota­toes in a large saucepan of cold wa­ter and bring to boil. Boil 20 mins or un­til just tender (they’ll slip off the blade of a small sharp knife when jabbed). Drain and set aside 5 mins. Com­bine oil, vine­gar and herbs in a bowl. Sea­son. Cut warm pota­toes into chunks, add onion, olives and dress­ing and toss gen­tly. Sprin­kle with feta.

3 Pre­heat a bar­be­cue grill or char­grill pan on high. Driz­zle chicken with oil. Place skin-side down on grill. Turn heat to low and cook 15 mins, each side, or un­til cooked. Trans­fer to a plate, cover loosely with foil and leave to rest 5 mins be­fore serv­ing with potato salad.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.