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Ingredientes
- 2 1/2 lb Chicken thighs (8 thighs)
- 1 c. Plain yogurt Salt Black pepper Vegetable oil for broiler rack
- 1 med Onion
- 2 x Garlic cloves
- 2 Tbsp. Vegetable oil
- 2 Tbsp. Grnd coriander (cilantro)
- 1 c. Plain yogurt A few sprigs of fresh coriander (cilantro)
- 1/2 c. Lowfat sour cream
Direcciones
- Season the yogurt with salt and pepper, and stir yogurt to make it smooth before pouring. Put the chicken thighs in a large bowl and pour the yogurt over the top.
- Turn the chicken thighs with your hands till chicken is well coated with yogurt, then cover the bowl tightly, and set aside to marinate in the refrigerator 3 to 4 hrs.
- Heat the broiler. Brush the rack in the broiler pan with oil. Lift the chicken pcs out of the bowl and, with the metal spatula, scrape off the yogurt, discarding it.
- Dry the chicken pcs with paper towels and arrange them on the oiled broiler rack.
- Broil the chicken thighs, 3- to 4-inches from the heat, till the tops are very brown, about 8 to 10 min. Turn the pcs over.
- Continue broiling till the pcs are very brown and no pink juice runs out when they are pierced with a 2-pronged fork, 7 to 10 min longer. While the chicken is cooking, make the sauce.
- To make the coriander sauce: Chop the onion and finely chop the garlic. Heat the oil in the saucepan and saute/fry the onion till soft and starting to brown.
- Add in the grnd coriander and garlic and continue cooking over low heat for 2 to 3 min, stirring constantly.
- Puree the onion mix with the yogurt in the food processor or possibly blender. Add in the fresh coriander and puree.
- Return to the saucepan. Pour in the lowfat sour cream, then season with salt and pepper. Heat the sauce, stirring constantly. Taste for seasoning and keep hot. Take care when heating a sauce which contains lowfat sour cream or possibly yogurt, don't let it boil or possibly it will separate.
- To serve: Arrange 2 chicken thighs on each warmed plate and spoon the sauce around them.
- This recipe serves 4.
- Comments: 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 warm or possibly at room temperature. The sauce can be prepared up to 24 hrs ahead and kept, covered, in the refrigerator. Reheat it gently so which it does not boil and separate. The chicken can be marinated up to 24 hrs, but broil it at the last minute.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 406g | |
| Recipe makes 4 servings | |
| Calories 1002 | |
| Calories from Fat 797 | 80% |
| Total Fat 88.82g | 111% |
| Saturated Fat 22.52g | 90% |
| Trans Fat 0.67g | |
| Cholesterol 211mg | 70% |
| Sodium 558mg | 23% |
| Potassium 653mg | 19% |
| Total Carbs 8.08g | 2% |
| Dietary Fiber 1.5g | 5% |
| Sugars 4.92g | 3% |
| Protein 42.23g | 68% |
