Yogurt Garlic-mint Chicken
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken | 4 | Servings | |
INGREDIENTS
| 1 1/2 | c | Plain Yogurt |
| Salt & Pepper To Taste | ||
| 4 | Chicken Legs-Skinned | |
| 4 | Chicken Thighs-skinned | |
| 1 | c | Bread Crumbs |
| Garlic Puree From 1 Head | ||
| 1 | Ginger Root | |
| 2 | T | Chopped Green Chilies |
| 1 | t | Sugar |
| 3/4 | c | Fresh Mint Leaves |
| 1/4 | c | Fresh Parsley Leaves |
| 1/2 | Onion-coarsely chopped | |
| Salt To Taste | ||
| 1/4 | c | Fresh Coriander |
| 1 | c | Plain Yogurt |
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. 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 crescent 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. Dipping Sauce: Place all the remaining ingredients in a blender or food processor. Flick the motor on and off until a thin flecked green sauce is achieved. Serve at once.
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Nutrition (calculated from recipe ingredients)
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Calories: 397
Calories From Fat: 108
Total Fat: 12.5g
Cholesterol: 74.7mg
Sodium: 494.9mg
Potassium: 1065.6mg
Carbohydrates: 51.6g
Fiber: 15.4g
Sugar: 13.9g
Protein: 29.5g