Recipe: Mint and Yogurt Sauce and Chicken with Spicy Yogurt Sauce for Sarah

Mint and Yogurt Sauce

8 ounces plain yogurt
2 tablespoons fresh or 1 tablespoon dried mint, minced or crumbled
1 tablespoon fresh lemon juice
2 tablespoons extra virgin olive oil
salt and pepper to taste

Combine all in a small bowl. Serve as a sauce for seafood, chicken or kebabs or grilled vegetables. Note: For a thicker sauce, drain the yogurt in a colander lined with cheese cloth or a coffee filter to remove some of the watery whey.

Chicken with Spicy Yogurt Sauce
Paprika, though often used just for a touch of color, can be quite flavorful. Using fine-quality Paprika, such as the imported Hungarian type, can make all the difference in the taste of a dish like this.

4 whole chicken legs (drumstick plus thigh), skin removed
1 cup plain lowfat Yogurt
2 tablespoons snipped fresh Cilantro or Parsley
1 tablespoon curry powder
2 Cloves Garlic, minced
1 teaspoon ground Ginger
1 teaspoon Paprika
2-3 teaspoons lime juice or lemon juice
1/2 teaspoon Salt
2 tablespoons Margarine or Butter
Fresh cilantro or parsley (optional)

Rinse chicken; pat dry. Lightly score the flesh of the chicken. Place chicken in a large plastic bag set into a shallow dish. In a small mixing bowl stir together Yogurt, Cilantro or Parsley, curry powder, Garlic, Ginger, Paprika, lime or lemon juice, and salt. Pour Yogurt mixture over chicken. Seal bag; turn bag to coat chicken with marinade. Marinate in the refrigerator for 2-24 hours, turning bag occasionally. In a large skillet melt the Margarine or Butter over medium heat. Add the chicken legs and the yogurt mixture. Bring to boiling; reduce heat. Cover and simmer for 45-50 minutes, or till chicken is tender and no pink remains. Transfer chicken to a serving platter. Boil yogurt mixture gently for about 5 minutes, or till slightly thickened. If desired, garnish with cilantro or parsley.