MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Spiced Roast Chicken With Tangy Yogurt Sauce
 Categories: Poultry, Vegetables, Herbs, Citrus, Dairy
      Yield: 4 Servings

MMMMM----------------------ROASTED CHICKEN---------------------------
    1/4 c  Neutral oil
      5 cl Garlic; minced
      1 tb Ground coriander
  1 1/2 ts Ground sweet paprika
      1 ts Ground cumin
      1 ts Dried oregano
    1/2 ts Granulated onion
    1/4 c  Cilantro; chopped
      2 tb Lemon juice; + wedges for
           - serving
      2 lb Chicken thighs; boned,
           - skinned, in 1" cubes
           Salt & black pepper

MMMMM------------------------WHITE SAUCE-----------------------------
    1/2 c  Plain Greek yogurt
    1/4 c  Mayonnaise; +2 tb
      1 tb Distilled white vinegar
    3/4 ts Granulated sugar
      1 pn Granulated garlic; generous
      1 pn Granulated onion; generous
           Salt & black pepper

MMMMM--------------------------TO SERVE-------------------------------
      1 sm Head iceberg lettuce;
           - shredded
      2 md Tomatoes; diced
           Pita bread; warm
           Hot sauce (optional)

  Prepare The Chicken:

  Set oven @ 450°F/232°C.

  In a medium bowl, combine the oil, fresh garlic, coriander,
  paprika, cumin, oregano, and granulated onion with half of the
  cilantro and half of the lemon juice; mix well. Add the chicken,
  season with salt and pepper, and toss to evenly coat.

  Spread the seasoned chicken in a single layer on a large sheet pan
  and roast until golden and caramelized, about 20 minutes.

  While the chicken roasts, make the white sauce: In a small bowl,
  combine the yogurt, mayonnaise, vinegar, sugar, granulated garlic,
  and granulated onion; season with salt and pepper, then mix well;
  set aside.

  Add the remaining cilantro and lemon juice to the roasted chicken
  and mix well, scraping up any browned bits on the bottom of the
  pan. Divide chicken, lettuce and tomatoes among 4 plates and
  drizzle with some of the white sauce. Serve with lemon wedges, plus
  pita and hot sauce, if using.

  Recipe by Kay Chun

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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