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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
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Vote for the man who promises least; he'll be the least disappointing.
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