2 teaspoons olive or coconut oil (coat pan with this)
¼ cup plain yogurt
4 teaspoons garlic powder
4 teaspoons ground cumin
2 pounds chicken thighs (bone-in, skin-on)
Olive oil cooking spray
1 cup chopped fresh cilantro
1 teaspoon salt
Cooked brown rice, optional
In a large bowl, combine yogurt, garlic and cumin. Mix well. Add chicken and mix to coat. Cover and refrigerate for at least 1 hour or up to overnight.
Preheat oven to 400ºF. Coat a 9-by-13-inch baking pan. In a food processor, blend cilantro and salt with ½ cup water.
Remove chicken from marinade; discard marinade. Place chicken in prepared baking dish; top with half of the cilantro mixture. Cover with foil and bake for 35 minutes. Remove foil and continue to bake for another 10 minutes.
Serve with remaining cilantro sauce on top of brown rice, if desired.