| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
3 |
Servings |
INGREDIENTS
| 6 |
|
To 8 Chicken thighs, skin off |
| 16 |
oz |
Plain low-fat yogurt |
| 1 |
tb |
Ground cumin |
| 2 |
ts |
Coarse ground black pepper |
| 1 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground cloves |
| 1/2 |
ts |
Salt |
| 2 |
ts |
Paprika |
INSTRUCTIONS
Slash chicken thighs in several places with small knife; place in shallow
baking dish; set aside. In small bowl, combine yogurt, cumin, pepper,
cinnamon, cloves, and salt. Pour over chicken; turn to coat well; cover.
Chill 2 hours or overnight, turning occasionally. Preheat broiler. Place
chicken thighs on broiler rack or foil lined jelly-roll pan. Broil 5 to 6
inches from heat, turning occasionally, 25 minutes or until chicken is
tender. Place on serving platter; sprinkle with paprika.
Makes 3 to 4 servings.
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