Subj : 100 E-Z Dinners - 10
To   : All
From : Dave Drum
Date : Tue Nov 26 2024 14:16:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Spiced Roast Chicken w/Tangy Yogurt Sauce
Categories: Poultry, Vegetables, Herbs, Citrus, Dairy
     Yield: 4 servings

MMMMM----------------------ROASTED CHICKEN---------------------------
   1/4 c  Neutral oil
     5 cl Garlic; minced
     1 tb Ground coriander
 1 1/2 ts Ground sweet paprika
     1 ts Ground cumin
     1 ts Dried oregano
   1/2 ts Granulated onion
   1/4 c  Chopped cilantro
     2 tb Lemon juice; + wedges for
          - serving
     2 lb Boned, skinned chicken
          - thighs; in 1" cubes
          Salt & black pepper

MMMMM------------------------WHITE SAUCE-----------------------------
   1/2 c  Plain Greek yogurt
   1/4 c  + 2 tb mayonnaise
     1 tb Distilled white vinegar
   3/4 ts Granulated sugar
       lg Pinch of granulated garlic
       lg Pinch of granulated onion
          Salt & black pepper

MMMMM--------------------------TO SERVE-------------------------------
     1 sm Head iceberg lettuce;
          - shredded
     2 md Tomatoes; diced
          Warm pita bread
          Hot sauce (opt)

 PREPARE THE CHICKEN: Set oven @ 450oF/232oC.

 In a medium bowl, combine the oil, fresh garlic,
 coriander, paprika, cumin, oregano and granulated onion
 with half of the cilantro and half of the lemon juice;
 mix well. Add the chicken, season with salt and pepper,
 and toss to evenly coat.

 Spread the seasoned chicken in a single layer on a large
 sheet pan and roast until golden and caramelized, about
      20    minutes.

 While the chicken roasts, make the white sauce: In a
 small bowl, combine the yogurt, mayonnaise, vinegar,
 sugar, granulated garlic and granulated onion; season
 with salt and pepper, then mix well; set aside.

 Add the remaining cilantro and lemon juice to the
 roasted chicken and mix well, scraping up any browned
 bits on the bottom of the pan. Divide chicken, lettuce
 and tomatoes among 4 plates and drizzle with some of the
 white sauce. Serve with lemon wedges, plus pita and hot
 sauce, if using.

 By: Kay Chun

 Yield: 4 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

MMMMM

... Vote for the man who promises least; he'll be the least disappointing.
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