Tandoori chicken with crisp apple slaw

1. 1) Preheat oven to 475 F. In a large bowl, mix together 1/2 cup yogurt, garlic, tumeric, ginger, 2 teaspoons salt, and 1/4 teaspoon fresh ground black pepper. Add the chicken; turn to coat.
2) Transfer the chicken to a rimmed backing sheet lined with foil. Roast until the thickest part of the chicken registers at 160 F (~20-30 minutes).
3) Peel the apple and coarsely grate into a medium bowl. Add the cilantro and remaining 1/2 cup yogurt; season with salt/pepper. Serve the apple slaw alongside the chicken.

2. Note: I also like to prepare lentils with chicken stock and tumeric to finish out the meal.