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YOGURT CHICKEN WITH GARLIC MINT DIPPING SAUCE

Category:    Chicken, Garlic, Fresh herbs
Yield: 4 servings
 
  1 1/2 c  Plain Yogurt                        1    Thin Slice Ginger Root
      1 c  Bread Crumbs                        2 tb Chopped Green Chilies
           Salt & Pepper To Taste              1 ts Sugar
      4    Chicken Thighs, Skinned                  Salt To Taste
      4    Chicken Legs, Skinned             3/4 c  Fresh Mint Leaves
           Dipping Sauce                     1/4 c  Fresh Coriander (Chinese)
           Garlic Puree From 1 Head          1/4 c  Fresh Parsley Leaves
    1/2 sm Onion, Coarsely Chopped        
 
  Preheat oven to 400F. 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 until 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 Cup 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.
 

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