| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
|
Chicken; about 3 lbs |
| 1/2 |
ts |
Salt |
| 2 |
|
Cloves garlic; minced fine |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Paprika |
| 1 |
ts |
Turmeric |
| 1 |
tb |
Lemon juice |
| 1/2 |
c |
Plain yogurt |
| 1 |
tb |
Fresh gingerroot; chopped |
| 1 |
ts |
Ground coriander |
| 1/4 |
ts |
Cayenne |
| 2 |
tb |
Melted butter |
INSTRUCTIONS
Date: Sat, 05 Jan 1980 17:52:39 -0800
From: Jo & Pete <jopete@odyssee.net>
Pat chicken dry inside and out. Cut 2 one inch slits about 1/2 inch deep in
both legs, thighs and breasts of chicken. Place chicken in a casserole. Mix
lemon juice and salt and rub over chicken, pressing the mixture into the
slits. Allow to sit for about 30 minutes. Meanwhile, mix the yogurt,
garlic, ginger, cumin, coriander, paprika, cayenne and turmeric. Spread
evenly over the chicken. Cover and refrigerate overnight. Remove the
chicken from the marinade and place on a rack in a shallow roasting pan.
(Chicken may be trussed with string if a prettier shape is important).
Brush chicken with one or two tablespoons of melted butter. Place in a
400'F. oven for 15 minutes. Reduce heat to 350'F. and continue cooking,
basting occasionally with pan juices, for 1 to 1-1/4 hrs or until chicken
tests done. (To test for doneness, pierce the thigh with the point of a
small knife. The juice should run a pale yellow with no sign of pink.) If
meat is still pink, continue cooking for an extra 5 to 10 minutes. SERVES
4.
MM-RECIPES@IDISCOVER.NET
MEAL-MASTER RECIPES LIST SERVER
MM-RECIPES DIGEST V3 #64
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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