| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Ew, Text, Import |
1 |
Servings |
INGREDIENTS
| 1 |
ts |
Each ground coriander, cumin and paprika |
| 1/4 |
c |
Fresh lime juice mixed; with 1 tablespoon sugar |
|
|
Salt and 1/4 teaspoon crushed red pepper |
| 2 |
|
Chickens (each about 3 pounds); cut up |
| 2 |
|
Cloves garlic,; minced |
| 2 |
tb |
Vegetable oil |
| 1 1/2 |
c |
Plain whole milk yogurt |
INSTRUCTIONS
In a small iron skillet toast the coriander and cumin for a few seconds or
until the spices emit a lovely aroma. Remove from heat and cool for a
moment. In a small mixing bowl combine the toasted spices with the paprika,
lime juice and sugar. Season with 1 teaspoon salt and crushed red pepper.
Prick the chicken pieces all over and rub the pieces with half of the
lime/spice mixture. Combine remaining half of lime/spice mixture with
garlic, vegetable oil and yogurt. Marinate the chicken in the yogurt
mixture for 24 hours, turning the pieces on occasion.
Preheat the broiler (or heat an outdoor grill) and set the rack 4 inches
away from heat source. Remove chicken from marinade and broil, skin side
down for about 15 minutes a side or until cooked through and browned. Let
rest at room temperature for up to an hour before serving. Or chill and
bring back to room temperature before serving.
Yield: 8 servings
Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6724
Posted to MC-Recipe Digest V1 #247
Date: Wed, 16 Oct 1996 14:43:59 -0400
From: Meg Antczak <meginny@frontiernet.net>
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