Plain Yogurt For the sauce

Plain Yogurt For the sauce

Ingredients:
1 cup chopped tomatoes
2 tablespoons tomato paste
½ cup plain yogurt
2 tablespoons butter (optional)

Directions:
fresh cilantro for garnis
Place all the ingredients (except the chicken) in the blender in the order listed. Run on
high until smooth, about 2 minutes. Remove ½ cup marinade and reserve to make the
sauce. Transfer the marinade to a gallon-sized resealable plastic bag.
Add the chicken and marinate 8 hours or overnight.
Preheat the broiler. Remove the chicken from the marinade and blot it with paper towels to
remove the excess marinade.
Place the chicken in a roasting pan and broil for about 12 minutes, turning the pieces about
halfway through the cooking time. While the chicken is roasting, make the sauce. Put the
reserved ½ cup marinade in a small pan with the tomatoes and tomato paste. Stir
thoroughly and bring to a low boil. Lower the heat and gently simmer for 8 minutes. Just
before serving, stir in the yogurt (and butter if you’re feeling decadent!). Stir in the broiled
chicken pieces and any remaining juices that have accumulated. Heat through. Garnish
with fresh cilantro leaves. Serve with rice and naan bread.
Roasted Turkey Breast with Chipotle Sauce
serves 4–6
The ubiquitous chicken breast can get a little dull week after week. I find turkey breast,
with its especially flavorful meat, a welcome change at the dinner table. Topping the
breast with spicy chipotle sauce certainly leaves no room for boredom.
For the Chipotle Sauce
1 (7-ounce) can chipotle peppers