Title: Yogurt Chicken with Garlic-Mint Dipping Sauce
Categories: Garlic Poultry Main
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 |
| | | Garlic puree from 1 head |
| 1/2 | | Small onion, coarsely cho |
| 1 | | Thin slice ginger root, p |
| 2 | tb | Chopped green chilies, (c |
| 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 untl 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: 1 C Plain Yogurt ~--- Place all the ingredients in a
blender or food processor. Flick the motor on and off unti a thin flecked
green sauce is achieved. Serve at once.