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

Title: Spiced Roast Chicken w/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 Chopped cilantro
2 tb Lemon juice; + wedges for
- serving
2 lb Boned, skinned chicken
- thighs; in 1" cubes
Salt & black pepper

MMMMM------------------------WHITE SAUCE-----------------------------
1/2 c Plain Greek yogurt
1/4 c + 2 tb mayonnaise
1 tb Distilled white vinegar
3/4 ts Granulated sugar
lg Pinch of granulated garlic
lg Pinch of granulated onion
Salt & black pepper

MMMMM--------------------------TO SERVE-------------------------------
1 sm Head iceberg lettuce;
- shredded
2 md Tomatoes; diced
Warm pita bread
Hot sauce (opt)

PREPARE THE CHICKEN: Set oven @ 450oF/232oC.

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.

By: Kay Chun

Yield: 4 servings

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

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