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YOGURT CHICKEN WITH GARLIC-MINT DIPPING

Yield: 4 servings
 
  1 1/2 c  Plain Yogurt                        1    Thin Slice Ginger Root, P
      1 c  Bread Crumbs                        2 tb Chopped Green Chilies,
      1    Salt & Pepper To Taste              1 ts Sugar
      4    Chicken Thighs, Skinned             1    Salt To Taste
      4    Chicken Legs, Skinned             3/4 c  Fresh Mint Leaves
      1    Dipping Sauce                     1/4 c  Fresh Coriander (Chine
      1    Garlic Puree From 1 Head          1/4 c  Fresh Parsley Leaves
    1/2    Small Onion, Coarsely          
 
  Servings:  4
  
  Preheat oven to 400'. Pour yogurt into wide shallow bowl and set it on your
  work surface. Season the bread crumbs with salt and freshly ground pepper.
  Spread crumbs out on a platter and place next to the yogurt. Place a wire
  rack over a baking sheet and set it aside. Dry chicken pieces. Dip each
  piece into the yogurt until throughtly coated on both sides. Then roll each
  piece in the crumbs, pressing the piece in so that the crumbs adhere. Each
  piece should be evenly coated. Place chicken on the wire rack. Bake for
  40-45 minutes. To serve, place a piece of chicken on each of 4 small
  plates. Pour some sauce in a crecent on the bottom edge of each plate
  around the chicken but not on it. Place the remaining chicken on a platter
  and pass the remaining sauce in a clear pitcher. Serve hot or at room
  temperature.
  
  DIPPING SAUCE: Place all the ingredients plus 1 cup plain yogurt in a
  blender or food processor. Flick the motor on and off unti a thin flecked
  green sauce is achieved. Serve at once.
 

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