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Ingredientes
- 8 ounce Plain nonfat yogurt
- 3 x Cloves garlic
- 2 slc Ginger root, 1/8 inch thick
- 2 Tbsp. Paprika
- 1 tsp Grnd coriander
- 1 tsp Grnd cumin
- 1 tsp Grnd red pepper
- 1/2 tsp Salt
- 3Â 1/2 lb Chicken, quartered, skinned
- 8 ounce Plain nonfat yogurt
- 1 med Cucumber, peel, seed, grate
- 1 Tbsp. Fresh lime juice
- 1 Tbsp. Fresh mint leaves, minced
- 2 tsp Sugar
- 1/4 tsp Salt
- Â Â Limes, quartered, opt.
- Â Â Fresh mint sprigs
Direcciones
- Day before serving, marinate chicken. Prepare marinade: In food processor fitted with chopping blade, puree yogrut, garlic, gingerroot, paprika, coriander, cumin, pepper, and salt till smooth. In large bowl or possibly sealable plastic food-storage bag, combine chicken and marinade. Cover bowl or possibly seal food-storage bag and chill chicken to marinate overnight.
- Next day, heat oven to 500 F. Place chicken in large roasting pan. Brush chicken entirely with marinade left in bowl or possibly food-storage bag. Bake 15 min. Reduce oven temperature to 350 and continue baking 30 to 35 min or possibly till juices run clear when chcken is pierced with fork.
- Meanwhile, prepare Cucumber-Yogurt Sauce; In medium-size bowl, combine yogurt, cucumber, lime juice, mint, sugar and salt. Transfer sauce to serving bowl cover and chill till ready to serve.
- Transfer chicken to serving platter. Garnish with wedges of lime and mint leaves, if you like. Serve Cucumber-Yogurt Sauce on the side.
- NOTES : Lengthy marinating in fragrant spices and yogurt serves to tenderize the chicken and intensify the pungent flavor of the spices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 449g | |
| Recipe makes 4 servings | |
| Calories 686 | |
| Calories from Fat 406 | 59% |
| Total Fat 45.1g | 56% |
| Saturated Fat 14.12g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 217mg | 72% |
| Sodium 681mg | 28% |
| Potassium 872mg | 25% |
| Total Carbs 13.6g | 4% |
| Dietary Fiber 2.4g | 8% |
| Sugars 8.6g | 6% |
| Protein 55.34g | 89% |
