1 1/2 cups plain low-fat yogurt, DIVIDED (I use Greek yogurt)
4 garlic cloves, minced
2 teaspoon ground turmeric
2 teaspoon ground ginger
Coarse salt and ground pepper
4 bone-in, skinless chicken breasts halves (10 to 12 ounces each) **(I used 8 boneless, skinless thighs)
2 Granny Smith apples
1 tablespoon chopped fresh cilantro
How to make it
Preheat oven to 475° (I cooked the thighs at 425 for 30 minutes).
In a bowl or large ziptop bag, mix 1 cup yogurt, the garlic, turmeric, ginger and 3 tsp salt and 1/2 tsp pepper. Add the chicken, making sure to coat it all evenly. Marinate for a couple hours or overnight.
Transfer chicken to a rimmed baking sheet.
Bake until 160 degrees or the juices are no longer pink, about 30 minutes.
Peel and coarsely grate the apple into a bowl.
Add the remaining 1/2 cup yogurt and cilantro, mix well, and serve with the chicken.