This is packed full of flavour but the good news is most of the heavy lifting has already been done! Chicken ribs have been marinated in a delicious smokey BBQ marinade keeping them juicy through the cooking process as well as tasting amazing. We've also used an aioli in the potato salad for maximum oomph with minimal effort. Topped off with some oven roasted sweetcorn we think this will please the whole crowd.
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
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As well as your basic cooking tools, you will need...
Baking Tray
Pot
Preheat oven to 200 degrees. Arrange marinated ribs on a lined baking tray. Roast for 20 minutes, turning halfway, until chicken is cooked and caramelised. There are more than 2 serves in this pack, you can either cook it all and have leftovers or freeze some for another time.
Dice potatoes. Place in a pot and cover with water. Bring to a boil and cook until tender. Drain and set aside.
Cut corn cobs in half and wrap in foil with a drizzle of olive oil, salt ad pepper. Add to the oven with the chicken for 15 minutes. Finely chop shallot. Pick and chop parsley.
Combine potato, shallot, parsley and aioli. Mix well and season to taste.
Unwrap corn parcels. Divide corn and potato salad amongst plates with chicken ribs and serve with plenty of napkins cause this is finger licking good!
Tip! This is a great meal to serve family style all piled up on a platter.
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