GREEK G CHARGRILLED CHICKEN THIGHS WITH W GREEK POTATO WS SALAD
SERVES 4 PREP 20 MINS + MARINATING COOK 20 MINS
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.