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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: 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 until a thin flecked green
sauce is achieved. Serve at once.
Ingredients:
1 1/2 Cup(s) Plain Yogurt
1 Cup(s) Bread Crumbs
4 Chicken Thighs, Skinned
4 Chicken Legs, Skinned
1 Garlic Puree From 1 Head
1/2 small Onion
1 Thin Slice Ginger Root
2 Tablespoon(s) Chopped Green Chilies,
1 Teaspoon(s) Sugar
3/4 Cup(s) Fresh Mint Leaves
1/4 Cup(s) Fresh Coriander
1/4 Cup(s) Fresh Parsley Leaves |
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