| 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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