Prep 20 mins
Cook 15 mins
In this Middle Eastern-style recipe, plain yogurt plays a double role: First it tenderizes the chicken, then it helps thicken and enrich the sauce. During the summer months, stoke up your barbecue and grill the chicken outdoors. The chicken thighs and coriander sauce can be served hot or at room temperature. The sauce can be made up to 24 hours ahead of time, kept covered in the fridge, but reheat it gently so it doesn't boil and separate. The chicken can marinate up to 24 hours, but broil it at the last minute. Time does not include marination.
- 2 1⁄2 lbs chicken thighs (8)
- 1 cup plain yogurt
- salt and pepper
- vegetable oil, for the broiler rack
For the coriander sauce
- 1 medium onion
- 2 garlic cloves
- 2 tablespoons vegetable oil
- 2 tablespoons ground coriander
- 1 cup plain yogurt
- 3 -5 sprigs fresh coriander (cilantro)
- 1⁄2 cup sour cream
- PREPARE THE CHICKEN: Put the chicken thighs in a large bowl and pour the plain yogurt over the top. Season the yogurt with salt and pepper.
- Turn the chicken thighs with your hands until the chicken is well coated with yogurt, then cover the bowl tightly and set aside to marinate in the refrigerator 3-4 hours.
- Heat the broiler. Brush the rack in the broiler pan with oil. Lift the pieces of chicken out of the bowl and with metal spatula, scrape off the yogurt, discarding it.
- Dry the chicken pieces with paper towels and arrange them on the broiler rack.
- Broil the thighs 3-4 inches from the heat until the tops are very brown, about 8-10 minutes. Turn the pieces over.
- Continue broiling until the pieces are very brown and no pink juice runs out when they are pierced with a 2-pronged fork, 7-10 minutes longer. While the chicken is cooking, make the sauce.
- CORIANDER SAUCE: Chop the onion and finely chop the garlic. Heat the oil in a saucepan and sauté the onion until soft and starting to brown. Add the ground coriander and garlic and continue cooking over low heat for 2-3 minutes, stirring constantly. Puree the onion mixture with yogurt in a food processor. Add the fresh coriander (cilantro) and puree just until it is chopped.
- Return to the saucepan. Pour in the sour cream, then season with salt and pepper. Heat the sauce, stirring constantly. Taste for seasoning and keep warm. (When heating a sauce that contains sour cream or yogurt, do not let it boil or it will separate.).
- To serve, arrange 2 chicken thighs on each warmed plate and spoon the sauce around them. A nice tabouleh salad would go perfectly with this dish and I recommend Tabouleh Recipe #91403.
Chicken turned out so tender and juicy and the sauce had a very exotic flavor. Thanks, Sandi.