CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 6689c23b   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Grilled Za'atar Chicken w/Garlic Yogurt & Cilantro   
    Categories: Poultry, Dairy, Herbs   
         Yield: 5 servings   
       
         6 cl Garlic; fine grated, pressed   
              - or minced   
         2    Lemons; zested   
         1 c  Plain whole-milk yogurt   
       1/4 c  Chopped fresh cilantro; more   
              - sprigs for garnish   
         3 tb Extra-virgin olive oil; more   
              - for serving   
     1 1/2 tb Za'atar; more for serving   
         1 tb Chopped fresh oregano or   
              - marjoram; more sprigs for   
              - garnish   
     1 3/4 ts Salt   
       1/4 ts Fresh ground black pepper   
     2 1/4 lb Boned, skinned chicken   
              - thighs   
       
     In a large bowl or container, stir together 5 of the   
     grated garlic cloves, half the lemon zest, 1/3 cup   
     yogurt, the cilantro, oil, za’atar, oregano or marjoram,   
     salt and black pepper. Add chicken and toss until well   
     coated. Cover and refrigerate for at least 2 hours or   
     overnight.   
        
     When ready to cook, light the grill to medium or heat   
     your broiler with the rack 3 inches from the heat   
     source. Remove chicken from bowl, shaking off any excess   
     marinade, and grill or broil on one side until charred   
     in spots, 5 to 8 minutes. Flip the chicken and grill or   
     broil for another 5 to 8 minutes, until just cooked   
     through.   
        
     While the chicken is cooking, place remaining 2/3 cup   
     yogurt in a small bowl. Stir in the reserve grated   
     garlic clove and lemon zest, and season to taste with   
     salt and pepper. Cut one zested lemon in half and set   
     aside for serving (save the other zested lemon for   
     another use).   
        
     To serve, place chicken on a serving platter and drizzle   
     with olive oil and a large squeeze of the zested lemon.   
     Top with cilantro and oregano or marjoram sprigs and   
     serve with yogurt sauce.   
        
     TIP: If you’re broiling instead of grilling, you can   
     line your sheet pan with foil for easier clean up. Don’t   
     use parchment paper, it may burn.   
        
     By: Melissa Clark   
        
     Yield: 4 to 6 servings   
        
     ECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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