| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1 |
|
Chicken; cut into 8 pieces |
|
|
; (3 1/4-pound) |
| 1/4 |
c |
Fresh lemon juice |
| 1 |
|
Container plain low-fat yogurt; (8-ounce) |
| 3 |
|
Garlic cloves; minced |
| 2 |
tb |
Vegetable oil |
| 2 |
ts |
Ground cumin |
| 1 1/2 |
ts |
Chili powder |
| 1 1/2 |
ts |
Minced peeled fresh ginger |
| 1 |
ts |
Paprika |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Turmeric |
INSTRUCTIONS
Pat chicken dry. Cut several slits in each piece. Rub with lemon juice.
Combine all remaining ingredients in baking dish. Add chicken to yogurt
mixture and turn to coat. Cover and refrigerate 2 hours or overnight,
turning occasionally.
Preheat oven to 400F. Butter baking pan. Arrange chicken skin side up in
prepared pan. Roast 15 minutes. Turn chicken and roast 15 minutes longer.
Reduce heat to 350F. Turn chicken skin side up and roast until cooked
through, about 15 minutes. Transfer to platter and serve.
Serves 4.
Bon Appetit November 1992
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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