Source: Recipes 1-2-3 - Rozanne Gold
8 chicken thighs (about 2 1/2 pounds)
1 1/2 cups plain yogurt
1 cup onions, chopped into 1/8-inch dice
Remove any excess fat from the chicken. Put the chicken in a medium nonmetallic bowl with the yogurt and diced onions. Add 1/2 teaspoon salt and mix well. Cover and refrigerate overnight.
Preheat oven to 350 degrees F.
Place the chicken pieces in a metal baking pan, making sure the pieces are separated and well covered with yogurt and onions. Bake for 40 minutes.
Then broil the chicken, with the pan set at the greatest distance from heat, until onions are somewhat blackened. Be careful not to let them burn completely. This will take 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt.
Yields 4 servings.