| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Appetizer | 4 | Servings | |
INGREDIENTS
| 1 | tb | Plus |
| 1 | ts | Peanut oil |
| 2 | tb | Mild or hot curry powder |
| 2 | ts | Ground cumin |
| 1 | ts | Ground red pepper |
| 2 | ts | Dried oregano leaves |
| 1 | ts | Ground coriander seed |
| 1 | ts | Gound cardamom |
| 1 | ts | Ground ginger |
| 1 | ts | Salt |
| 1/2 | ts | Black pepper |
| 3/4 | c | Plain nonfat yogurt |
| 1 | tb | Plus |
| 1 | ts | Honey |
| 2 1/4 | lb | Roaster chicken-wing drumsticks; skinned |
INSTRUCTIONS
submitted by: johanssen@matnet.com In small skillet, heat oil; add curry powder, cumin, oregano, coriander, cardamom, ginger, salt, black pepper and ground red peppe. Cook over low heat, sirring constantly, 15 minutes. Transfer seasoning mixture to small bowl; with wire whisk, stir in yogurt and honey. Spoon yogurt mixture into gallon-sze sealable plastic bag; add chicken. Seal bag, squeezing out air; turn to coat chicken. Refrigerate at least 6 hours or overnight, turning ag occasionally. Preheat oven to 45oF. Line large baking sheet with foil; spray with non-stick cooking spray. With tongs, arrange chicken in a single layer on prepared baking sheet. Spoon any remaining sauce evenly over chicken. Bake 15-20 minutes, until chicken is cooked through and golden brown. EACH SERVING PROVIDES: 1/4 milk; 1 fat, 3 proteins; 20 optional calories PER SERVING: 280 calories, 29g protein; 12g fat, 13g carbohydrate; 143mg calcium; 665mg sodium 73mg cholesterol; 1g dietary fiber DAVE <DAVIDG@CLAM.RUTGERS.EDU> RECIPEINTERNET LIST SERVER RECIPE ARCHIVE - 2 JUNE 1996 From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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