| 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 |
sl |
Ginger Root |
| 2 |
tb |
Chopped Green Chilies |
| 1 |
ts |
Sugar |
| 3/4 |
c |
Fresh Mint Leaves |
| 1/4 |
c |
Fresh Parsley Leaves |
| 1/2 |
sm |
Onion-coarsely chopped |
|
|
Salt To Taste |
| 1/4 |
c |
Fresh Coriander |
| 1 |
c |
Plain Yogurt |
INSTRUCTIONS
DIPPING SAUCE
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.
A Message from our Provider:
“The good Lord didn’t create anything without a purpose, but mosquitoes and sand gnats come close.”