Instructions: 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 until chicken is well coated with yogurt, then cover the bowl tightly, and set aside to marinate in the refrigerator 3 to 4 hours.

Heat the broiler. Brush the rack in the broiler pan with oil. Lift the chicken pieces out of the bowl and, with the metal spatula, scrape off the yogurt, discarding it.

Dry the chicken pieces with paper towels and arrange them on the oiled broiler rack.

Broil the chicken thighs, 3- to 4-inches from the heat, until the tops are very brown, about 8 to 10 minutes. Turn the pieces over.

Continue broiling until the pieces are very brown and no pink juice runs out when they are pierced with a 2-pronged fork, 7 to 10 minutes 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 the onion until soft and starting to brown.

Add the ground coriander and garlic and continue cooking over low heat for 2 to 3 minutes, stirring constantly.

Puree the onion mixture with the yogurt in the food processor or blender. Add the fresh coriander and puree.

Return to the saucepan. Pour in the sour cream, then season with salt and pepper. Heat the sauce, stirring constantly. Taste for seasoning and keep warm. Take care when heating a sauce that contains sour cream or yogurt, do not let it boil or 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 hot or at room temperature. The sauce can be prepared up to 24 hours ahead and kept, covered, in the refrigerator. Reheat it gently so that it does not boil and separate. The chicken can be marinated up to 24 hours, but broil it at the last minute.

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