Yogurt Chicken with Garlic-Mint Dipping Sauce
rec.food.recipes/Christi Calvert Brogan/1999
Yield: 4 servings

4 chicken legs, skinned
4 chicken thighs, skinned
1 1/2 cup plain yogurt
1 cup bread crumbs
salt and pepper to taste

Dipping sauce:
1 cup plain yogurt
garlic puree from 1 head
1/2 small onion, coarsely chopped
3/4 cup fresh mint leaves
1/4 cup fresh coriander (cilantro)
1/4 cup fresh parsley leaves
2 tbsp chopped green chilies
1 thin slice ginger root, peeled
1 tsp sugar
salt to taste

Preheat oven to 400 Degrees F. Dry chicken pieces.

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.

Dip each piece into the yogurt until thoroughly 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. our some Dipping 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. Serve hot or at room temperature.

DIPPING SAUCE:
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.