| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Garlic, Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Plain Yogurt |
|
|
Salt & Pepper To Taste |
| 4 |
|
Chicken Legs, Skinned |
|
|
Garlic Puree From 1 Head |
| 1/2 |
|
Small Onion, Coarsely Choppd |
| 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 |
| 1 |
c |
Bread Crumbs |
| 4 |
|
Chicken Thighs, Skinned |
|
|
Dipping Sauce |
INSTRUCTIONS
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.
From the "Garlic" cookbook, by Sue Kreitzman, as posted to The Cook BBS.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmgarlic.zip
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