| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Dairy |
|
Chicken-pl, Grill/broil, Marinade-pl |
8 |
Servings |
INGREDIENTS
| 1 |
t |
Ground coriander |
| 1 |
t |
Cumin |
| 1 |
t |
Paprika |
| 1/4 |
c |
Fresh lime juice, mixed with |
| 1 |
T |
Sugar |
|
|
Salt |
| 1/4 |
t |
Crushed red pepper |
| 2 |
|
Chickens, cut up each about |
|
|
3 pounds |
| 2 |
|
Cloves garlic, minced |
| 2 |
T |
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 All Recipes Copyright, 1997, TV FOOD
NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer
<4paws@netrax.net> Recipe by: COOKING MONDAY TO FRIDAY SHOW #MF6724
Posted to MC-Recipe Digest V1 #749 by 4paws@netrax.net
(Shermeyer-Gail) on Aug 19, 1997
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