Wednesday January 16, 2013
Serves 6

Chicken Mixture

  • 24 chicken drumettes
  • 1/2 cup all-purpose flour
  • 3tsp fine salt
  • 2tsp ground pepper
  • 3Tbsp paprika
  • 3Tbsp Luke Mangan curry powder
  • 4Tbsp dried oregano leaves
  • 2Tbsp smoked paprika
  • 125mls vegetable oil
  • Chicken salt, to taste


  • 250ml natural yoghurt
  • 1telegraph cucumber skin on, de-seeded and grated
  • 1 clove garlic, finely grated
  • 1/4 bunch chopped mint
  • 1/4 bunch chopped coriander
  • 1 lime, juiced
  • Seasoning


  • For the Riata
  • Place all the ingredients together in a bowl and mix to combine, season to taste.

  • For the Chicken
  • Pre - heat oven to 160C.
  • In a food storage bag, combine flour, salt, pepper, paprika, smoked paprika, dried oregano and curry powder.
  • Line 2 (13x9-inch) pans with baking paper.
  • Place the vegetable oil in each pan evenly and place in the oven for 5 to 7 minutes to heat.
  • Coat chicken with the seasoned flour mixture, shaking about 3 legs at a time in the bag. Place chicken in the prepared pans and bake, uncovered for 25 minutes. Turn chicken legs every 5 minutes.
  • Turnover and bake for a further 10 to 15 minutes or until tender and nicely browned.
  • Remove the pans from the oven and place the chicken legs on absorbent paper.
  • Season chicken with the chicken salt and serve with the riata sauce.
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