Cilantro Chicken

Ingredients

• 3-inch piece of fresh ginger, peeled and chopped
• 5 garlic cloves, chopped
• 1 teaspoon salt
• 2 teaspoons lemon juice
• 4 chicken legs, skinned and separated into drumsticks and thighs
• 1 tomato, chopped
• 3 cups cilantro, leaves and stems, chopped
• 3 hot green chilies, chopped
• 1 teaspoon tomato paste
• 3 tablespoons olive oil
• 1 cup plain yogurt, lightly beaten

Directions

1. In a blender, combine the ginger and garlic; spoon in 1/4 teaspoon salt, add the lemon juice and 2 tablespoons of water, then blend until the paste is smooth.
2. Put the chicken in a large non-metallic bowl and scrape the ginger mixture over it. Use your hands to coat the pieces thoroughly, working the marinade into the chicken. Cover the bowl with plastic wrap, then refrigerate for at least 30 minutes and up to 24 hours.
3. Add the tomato to the blender with the cilantro, chilies, tomato paste, the remaining salt, and 2 tablespoons of water. Blend again until you have a smooth puree.
4. Set a large non-stick pot over high heat and pour in the oil. Add the chicken along with its marinade, then cook for about 10 minutes, stirring now and then, until the pieces take on a little color. Pour in the tomato mixture and keep cooking for 8 to 10 minutes, stirring occasionally, until you see the fat pull away from the sauce. Add the yogurt, stir it in well, and cook for 5 minutes.
5. Lower the heat, cover the pot, and let the chicken cook for 5 to 10 minutes, until it is tender.