with yogurt sauce
From Everyday Foods, Issue 19
We tried this last night and it was a real winner, both in taste and in ease of preparation.
1 cup plain yogurt (I used whole milk Greek variety)
2 garlic cloves, pressed
1 teaspoon ground turmeric
1 teaspoon ground ginger
kosher salt
ground pepper
4 bone-in skinless chicken breasts halves (I used boneless, skinless)
2 Granny Smith apples
2 tablespoons chopped cilantro
Preheat oven to 475. In a large bowl, mix together 1/2 cup yogurt, garlic, turmeric, ginger, 2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken; turn to coat.
Transfer chicken to a rimmed baking sheet. Roast until instant read thermometer inserted into thickest part of breast (avoiding bone) registers 160 (25 to 30 mintues).
Meanwhile, peel apple; coarsely grate into a medium bowl. Add cilantro and remaining 1/2 cup yogurt; season with salt and papper. Serve sauce alongside chicken, with rice, if desired.
Serves 4
I conbined the leftover rice and chicken and reheated it in the microwave on low; it was delicious the next day. I served it with some freshly made yogurt dipping sauce.
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