Title: Yogurt Chicken With Garlic-Mint Dipping Sauce
Categories: Garlic, Poultry, Main dish
Yield: 4 servings
1 1/2 c Plain yogurt
1 c Bread crumbs
Salt & pepper; to taste
4 Chicken thighs; skinned
4 Chicken legs; skinned
Dipping sauce:
1 c Plain yogurt
1 Garlic head; pureed
1/2 sm Onion; coarsely chopped
1 Ginger root; minced
2 tb Green chiles; chopped
1 ts Sugar
Salt; to taste
3/4 c Fresh mint leaves
1/4 c Fresh coriander (Chinese)
1/4 c Fresh parsley leaves
Preheat oven to 400 degrees F.
Pour yogurt into wide shallow bowl and set it on your work surface.
Season the bread crumbs with salt and freshly ground pepper.
Spread crumbs out on a platter and place next to the yogurt. Place
a wire rack over a baking sheet and set it aside. Dry chicken
pieces. Dip each piece into the yougurt until throughtly coated on
both sides. Then roll each piece in the crumbs, pressing the piece
in so that the crumbs adhere. Each piece should be evenly coated.
Place chicken on the wire rack. Bake for 40 to 45 minutes.
To serve, place a piece of chicken on each of 4 small plates. Pour
some sauce in a crecent on the bottom edge of each plate around the
chicken but not on it. Place the remaining chicken on a platter
and pass the remaining souce in a clear pitcher. Serve hot or at
room temperature.
Dipping sauce:
Place all the ingredients in a blender or food processor. Flick
the motor on and off until a thin flecked green sauce is achieved.
Serve at once.
