Crispy yoghurt chicken legs

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

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

1 teaspoon ground chilli

1 teaspoon ground cumin

1 teaspoon ground coriander

METHOD

Preheat the oven to 180°C.

Combine the yoghurt, garlic and lemon juice in a bowl.

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.

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