Lemon yogurt chicken with mango corn salad

Ingredients for 4 servings:

• 4 chicken legs
• ½ lemon(s)
• 150 g natural yogurt
• 2 tbsp curry powder
• 1 tsp instant chicken broth
• 2 cans of corn
• 1 mango(s), ripe, or papaya
• 150 g mayonnaise
• 100 ml cream
• 8 sprigs flat-leaf parsley
• salt and pepper
• Paprika powder, sweet

Instructions

Working time approx. 40 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 40 minutes

South African, also suitable for grilling

Wash and dry the chicken pieces. You can also use a whole chicken and cut it up. Mix the juice of one lemon with yogurt, curry powder, chicken stock, and paprika powder. Marinate the meat in the yogurt marinade. Let it sit for at least 3 hours. Preheat the oven to 200°C (top and bottom heat) and roast the chicken pieces for about 30-40 minutes. Turn occasionally and brush with marinade if necessary. It will be wonderfully crispy and juicy. Slightly lemony, perfect for warm summer days. Serve with a mango and corn salad (also a great barbecue side dish on its own). Mix the mayonnaise with cream and lemon juice in a bowl. Season with salt and pepper and a little curry powder. Then add the corn and the diced mango. Stir and sprinkle with chopped parsley. Tip: The marinade also makes a wonderful barbecue for chicken skewers.