!~*AdOrAbLe*~!
02-06-2011, 02:44 AM
Ingredients
4 bone-in, skin-on chicken thighs and/or legs
1 tablespoon cumin
1 tablespoon coriander
1 3/4 teaspoons coarse kosher salt
Pepper to taste
2 tablespoons butter
1 10-ounce cucumber, peeled, cubed, and cored (remove insides with seeds to reduce moisture)
3/4 cup plain whole-milk yogurt (use Greek yogurt if you want more creaminess)
Juice of 1/2 lemon
12 fresh cilantro sprigs
4 garlic cloves, peeled (this is very garlicky and spicy, which I like, but you may reduce the garlic if you’re squeamish)
Preparation
Pat the chicken dry with a paper towel on all sides and under the skin. Mix cumin, coriander powder, and kosher salt together in a small bowl. Rub spice generously on and under chicken skin, and on the underside of the chicken. (If desired, you may season the chicken a day in advance; the salt will help draw some of the moisture out of the chicken and make for a crispier skin.)
Preheat to 450°F. Arrange chicken, skin side up in an oven-safe dish. Roast chicken until cooked through, about 30-35 minutes, or until a meat thermometer inserted into the thickest part of a thigh reads at least 165°F. Remove chicken from oven once after 20 minutes and add a 1/2 tablespoon pat of butter on top of each piece of chicken.
For the sauce, combine yogurt, cilantro, garlic, lemon juice, and cucumber in a food processor or blender. Blend until almost smooth. Season with salt and pepper to taste.
Place chicken on plates and drizzle with sauce. Garnish with leftover cilantro sprigs.
http://media6.dropshots.com/photos/187441/20100306/074217.jpg
4 bone-in, skin-on chicken thighs and/or legs
1 tablespoon cumin
1 tablespoon coriander
1 3/4 teaspoons coarse kosher salt
Pepper to taste
2 tablespoons butter
1 10-ounce cucumber, peeled, cubed, and cored (remove insides with seeds to reduce moisture)
3/4 cup plain whole-milk yogurt (use Greek yogurt if you want more creaminess)
Juice of 1/2 lemon
12 fresh cilantro sprigs
4 garlic cloves, peeled (this is very garlicky and spicy, which I like, but you may reduce the garlic if you’re squeamish)
Preparation
Pat the chicken dry with a paper towel on all sides and under the skin. Mix cumin, coriander powder, and kosher salt together in a small bowl. Rub spice generously on and under chicken skin, and on the underside of the chicken. (If desired, you may season the chicken a day in advance; the salt will help draw some of the moisture out of the chicken and make for a crispier skin.)
Preheat to 450°F. Arrange chicken, skin side up in an oven-safe dish. Roast chicken until cooked through, about 30-35 minutes, or until a meat thermometer inserted into the thickest part of a thigh reads at least 165°F. Remove chicken from oven once after 20 minutes and add a 1/2 tablespoon pat of butter on top of each piece of chicken.
For the sauce, combine yogurt, cilantro, garlic, lemon juice, and cucumber in a food processor or blender. Blend until almost smooth. Season with salt and pepper to taste.
Place chicken on plates and drizzle with sauce. Garnish with leftover cilantro sprigs.
http://media6.dropshots.com/photos/187441/20100306/074217.jpg