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1
Season the yogurt with salt and pepper, and stir yogurt to make it smooth before pouring.
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2
Put the chicken thighs in a large bowl and pour the yogurt over the top.
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3
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.
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4
Heat the broiler.
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5
Brush the rack in the broiler pan with oil.
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6
Lift the chicken pcs out of the bowl and, with the metal spatula, scrape off the yogurt, discarding it.
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7
Dry the chicken pcs with paper towels and arrange them on the oiled broiler rack.
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8
Broil the chicken thighs, 3- to 4-inches from the heat, till the tops are very brown, about 8 to 10 min.
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9
Turn the pcs over.
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10
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.
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11
While the chicken is cooking, make the sauce.
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12
To make the coriander sauce: Chop the onion and finely chop the garlic.
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13
Heat the oil in the saucepan and saute/fry the onion till soft and starting to brown.
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14
Add in the grnd coriander and garlic and continue cooking over low heat for 2 to 3 min, stirring constantly.
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15
Puree the onion mix with the yogurt in the food processor or possibly blender.
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16
Add in the fresh coriander and puree.
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17
Return to the saucepan.
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18
Pour in the lowfat sour cream, then season with salt and pepper.
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19
Heat the sauce, stirring constantly.
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20
Taste for seasoning and keep hot.
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21
Take care when heating a sauce which contains lowfat sour cream or possibly yogurt, don't let it boil or possibly it will separate.
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22
To serve: Arrange 2 chicken thighs on each warmed plate and spoon the sauce around them.
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23
This recipe serves 4.
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24
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.
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25
During the summer months, stoke up your barbecue and grill the chicken outdoors.
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26
The chicken thighs and coriander sauce can be served warm or possibly at room temperature.
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27
The sauce can be prepared up to 24 hrs ahead and kept, covered, in the refrigerator.
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28
Reheat it gently so which it does not boil and separate.
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29
The chicken can be marinated up to 24 hrs, but broil it at the last minute.
