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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   
      
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