Yogurt chicken with garlic-mint dipping
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Plain Yogurt |
| 1 | cup | Bread Crumbs |
| 1 | Salt & Pepper To Taste | |
| 4 | Chicken Thighs, Skinned | |
| 4 | Chicken Legs, Skinned | |
| 1 | Dipping Sauce | |
| 1 | Garlic Puree From 1 Head | |
| ½ | Small Onion, Coarsely | |
| 1 | Thin Slice Ginger Root, P | |
| 2 | tablespoons | Chopped Green Chilies, |
| 1 | teaspoon | Sugar |
| 1 | Salt To Taste | |
| ¾ | cup | Fresh Mint Leaves |
| ¼ | cup | Fresh Coriander (Chine |
| ¼ | cup | Fresh Parsley Leaves |
Directions
Servings: 4
Preheat oven to 400'. 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 yogurt 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 40-45 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 sauce in a clear pitcher. Serve hot or at room temperature.
DIPPING SAUCE: Place all the ingredients plus 1 cup plain yogurt in a blender or food processor. Flick the motor on and off unti a thin flecked green sauce is achieved. Serve at once.