Latin American, Mexican Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Tandoori roasted chicken

Yield: 5 Servings

Ingredients:

• 1 ts Saffron Threads
• 1/2 c Lemon Juice
• 1 (3 1/2 Lb.) Fryer Skinned
• 2 ts Coriander Seeds
• 2 ts Minced Gingerroot
• 1 ts Ground Cumin
• 2 cl Garlic Chopped
• 1 (8 Oz.) Carton Plain Low-Fat Yogurt
• 1/4 ts Crushed Pequin Quebrado

Instructions:

Chile Combine Saffron & Lemon Juice; Let Stand About 5 Min. Drain Reserving Lemon Juice. Set Aside Saffron Threads & Lemon Juice. Discard Giblets & Neck Of Chicken. Rinse Under Cold Water & Pat Dry. Place Chicken Breast Side Up in A Shallow Baking Dish Coated With Cooking Spray. Cut 2 (1/2 Inch Deep & 1 Inch Long) Slits in Each Chicken Thigh & Breast. Pour Reserved Lemon Juice Into Slits. Cover & Marinate in Refrigerator 30 Min. Combine Reserved Saffron Coriander Seeds Gingerroot Cumin Garlic& 1/2 C. Yogurt Into Food Processor. Process Until Smooth. Transfer Mixture To A Bowl. Add Remaining Yogurt & Crushed Chile Stirring Well. Spread Yogurt Mixture Over Chicken; Cover & Marinate in Refrigerator 1 Hour. Remove Chicken From Marinade Reserving Marinade. Place Chicken Breast Side Up in A Shallow Roasting Pan; Spoon Reserved Marinadeover Chicken. Bake At 400 F. For 15 Min. Reduce Heat To 350 F. & Bake An Additional 1 To 1 1/2 Hours OR Until Drumsticks Are Easy To Move & Juices Run Clear. Let Stand 5 Min. (Fat 7.7. Chol. 83)

Web Standards & Support: