Smokey Chicken Ribs With Yoghurt & Basil Dip
Recipe: #31009
November 28, 2018
Categories: Snacks, Chicken, Pine Nut, Game/Sports Day, Grilling (Outdoor), Oven Bake, Yogurt, Bone-in Pieces, more
"From our weekday newspaper The West Australian. Times are estimated."
Original is 3 servings
Ingredients
Nutritional
- Serving Size: 1 (348.3 g)
- Calories 430.4
- Total Fat - 24.6 g
- Saturated Fat - 4 g
- Cholesterol - 405.7 mg
- Sodium - 161.6 mg
- Total Carbohydrate - 9.8 g
- Dietary Fiber - 1.4 g
- Sugars - 5 g
- Protein - 42.6 g
- Calcium - 171.7 mg
- Iron - 5.2 mg
- Vitamin C - 20.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Line a colander with a piece of damp muslin or cloth and place over a big bowl and spoon the yoghurt into the colander and cover with plastic wrap and place in the fridge for 3 hours to drain.
Step 2
Process the spring onions, basil, garlic, olive oil and lemon juice in a food processor until finely chopped and then transfer to a bowl and stir in the yoghurt and season with salt and pepper.
Step 3
Spread the pine nuts over a baking tray and bake in a moderate oven for 5 minutes or until light golden.
Step 4
Empty the ribs in to a medium-heated barbecue and cook for 15 to 20 minutes and use a knife to check the biggest rib is fully cooked before serving.
Step 5
Spread the dip into a serving bowl and sprinkle with the pine nuts and extra spring onions.
Step 6
Serve the ribs on a serving plate next to the bowl.
Tips
No special items needed.
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