Name: Salt and pepper drumettes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 cup greek-style natural yoghurt; 1 teaspoon salt; 1 teaspoon white pepper; 1 1/2 teaspoon chinese five spice powder; 1 kilogram chicken drumettes; 1 3/4 cup long-grain white rice; 150 gram baby spinach leaves; 1 carrot, cut into ribbons; 1 zucchini, cut into ribbons; 1 small red onion, very thinly sliced

Ingredients

1 cup greek-style natural yoghurt

1 teaspoon salt

1 teaspoon white pepper

1 1/2 teaspoon chinese five spice powder

1 kilogram chicken drumettes

1 3/4 cup long-grain white rice

150 gram baby spinach leaves

1 carrot, cut into ribbons

1 zucchini, cut into ribbons

1 small red onion, very thinly sliced

Method

1.Preheat oven to 200°C/180°C fan forced. Line a baking tray with baking paper. Combine yoghurt, salt, pepper and five spice powder in a large bowl; remove half the mixture and reserve. Add chicken to yoghurt mixture in large bowl and toss to coat. Place chicken in single layer on prepared tray. Bake for 30 minutes or until cooked.

2.Meanwhile, cook rice in a large saucepan of boiling water for 10 minutes or until tender. Drain.

3.Combine spinach, carrot, zucchini and onion in a bowl. Spoon rice and salad onto serving platter. Top with chicken. Serve drizzled with remaining yoghurt mixture.

Swap drumettes for chicken wings. Cook double: Cool half, then store in an airtight container in the fridge. Use a vegetable peeler to cut carrot and zucchini into long thin ribbons. Serve with homemade potato wedges. Swap salt, pepper and flue spice for 1 tablespoon lemon pepper or Moroccan seasoning.
Note

Woman's Weekly Food

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Ingredients

Method

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