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Ingredients

• 4 bone-in, skin-on chicken thighs and/or legs
• 1 tablespoon cumin
• 1 tablespoon coriander
• 1 3/4 teaspoons coarse kosher salt
• Pepper to taste
• 2 tablespoons butter
• 1 10-ounce cucumber, peeled, cubed, and cored (remove insides with seeds to reduce moisture)
• 3/4 cup plain whole-milk yogurt (use Greek yogurt if you want more creaminess)
• Juice of 1/2 lemon
• 12 fresh cilantro sprigs
• 4 garlic cloves, peeled (this is very garlicky and spicy, which I like, but you may reduce the garlic if you’re squeamish)

Preparation

• Pat the chicken dry with a paper towel on all sides and under the skin. Mix cumin, coriander powder, and kosher salt together in a small bowl. Rub spice generously on and under chicken skin, and on the underside of the chicken. (If desired, you may season the chicken a day in advance; the salt will help draw some of the moisture out of the chicken and make for a crispier skin.)
• Preheat to 450°F. Arrange chicken, skin side up in an oven-safe dish. Roast chicken until cooked through, about 30-35 minutes, or until a meat thermometer inserted into the thickest part of a thigh reads at least 165°F. Remove chicken from oven once after 20 minutes and add a 1/2 tablespoon pat of butter on top of each piece of chicken.
• For the sauce, combine yogurt, cilantro, garlic, lemon juice, and cucumber in a food processor or blender. Blend until almost smooth. Season with salt and pepper to taste.
• Place chicken on plates and drizzle with sauce. Garnish with leftover cilantro sprigs.
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