Crispy yoghurt chicken legs

Crispy yoghurt chicken legs

By
From
One Dish. Two Ways.
Serves
4
Photographer
Mark Roper

Panko crumbs add crunch and subtle spices jazz up this chicken dish making it a treat for adults. Crumb both the adults’ and kids’ versions and bake at the same time.

Ingredients

Quantity Ingredient
250g greek-style yoghurt
2 garlic cloves, crushed
1 lemon, juiced
6 chicken drumsticks, (1 each for the kids, 2 each for the adults)
salt
120g panko crumbs
6 teaspoons butter
salad, to serve

Ingredients for adults

Quantity Ingredient
1 teaspoon ground chilli
1 teaspoon ground cumin
1 teaspoon ground coriander

Method

  1. Preheat the oven to 180°C.
  2. Combine the yoghurt, garlic and lemon juice in a bowl.
  3. Sprinkle the chicken with salt.

Dish one

  • Coat the kids’ drumsticks with the yoghurt mixture then roll them in the panko crumbs. Put the chicken on a baking tray lined with baking paper and top each leg with a teaspoon of butter.

    Cover the tray with foil and bake for 45 minutes. Remove the foil and cook for a further 15 minutes, or until the chicken is golden.

    Serve with a crisp salad.

Dish two

  • Add the spices to the remaining yoghurt mixture.

    Coat the chicken with the spicy yoghurt and roll in the panko crumbs. Put the chicken on a baking tray lined with baking paper and top each leg with a teaspoon of butter. (If you’re baking the spicy chicken on the same baking tray as the kids’ drumsticks, insert a toothpick into the spicy ones so you can tell the difference.)

    Cover the tray with foil and bake for 45 minutes. Remove the foil and cook for a further 15 minutes, or until the chicken is golden.

    Serve with a crisp salad.
Tags:
One Dish Two Ways
simple
family
kids
kid
child
friendly
kid-friendly
child-friendly
children
simple
easy
weeknight
midweek
mid-week
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