RECIPE: GRILLED CHICKEN THIGHS IN YOGURT

Makes/Yield: 4 servings
Prep Time: 20 mins
Difficulty: Easy
ABOUT THE RECIPE
A Middle Eastern style dish. Marinate the chicken in the morning for dinner. Yogurt plays two roles in this recipe: first it tenderizes the chicken; then it thickens and enriches the sauce. This can also be cooked on the barbecue. Serve it hot or at room temperature.
INGREDIENTS
For the Chicken
8 Chicken thighs
1 cup plain yogurt
salt and pepper
olive oil for broiler rack

For the cilantro sauce
2 teaspoon vegetable oil
1 onion, chopped
2 teaspoons ground coriander
2 garlic cloves, finely chopped
1 cup plain yogurt
a few cilantro sprigs
1/4 cup sour cream

PREPARATION
Prepare the chicken
1. Put the chicken thighs in a large bowl and pour in the plain yogurt. Season with salt and pepper to taste. Turn the thighs until well coated with yogurt, then cover the bowl tightly and refrigerate for 3-8 hours. Try not to leave it much longer, or it will ruin the chicken's texture.
2. Heat the broiler. Brush the broiler rack with oil. Lift the chicken out of the bowl. Scrape off and discard the yogurt. Dry the chicken with paper towels then arrange the thighs on the broiler rack.

COOK THE CHICKEN
1. Broil the chicken about 3 in (7.5cm) from the heat, for 8-10 minutes until very brown. Turn and continue broiling until the pieces are very brown and no pink juice runs out when they are pierced. It should take 7-10 minutes longer. Meanwhile make the sauce.

MAKE THE CILANTRO SAUCE
1. Heat the oil in a saucepan and saute the onion until soft and starting to brown. Add the ground coriander and garlic and continue cooking for 2-3 minutes, stirring constantly. Puree the onion mixture with the yogurt in a food processor. Add the cilantro sprigs and process just until it is chopped.
2. Return the saucepan. Pour in the sour cream, then season with salt and pepper. Heat the sauce, stirring constantly. Taste for seasoning and keep warm. Do not let it boil or it will separate. Arrange 2 chicken thighs on each warmed plate and spoon the spauce around them.

SOURCE: STEP BY STEP COOK