spice yogurt chicken
- Categories
- Poultry
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 8 | Chicken parts* |
| 1 cup | Low-fat yogurt; plain |
| 2 tablespoons | Lime juice |
| 2 teaspoons | Ginger; fresh grated |
| 4 | Garlic cloves; minced |
| 1 teaspoon | Cumin; ground |
| ¼ teaspoon | Cayenne pepper |
| 1 teaspoon | Anises; don't use |
| 1 teaspoon | Cornstarch; mixed with |
| 2 teaspoons | Water |
| 1 | Limes; cut for garnish |
*thighs or half breasts MARINADE: Combine the yogurt, lime juice, ginger, garlic and spices in a bowl and mix well. Place chicken in marinade and stir to coat.
Refrigerate it for 2 to 8 hours. Preheat oven to 350. Arrange the chicken in a large/shallow dish leaving no more that 1" of space between them. Bake for 10 minutes...then spread the marinade mixture over the chicken. Bake until meat feels firm to the touch.
Time will depend on piece used. Breast will take less than thigh.
Arrange on platter with lime slices. This is very very creamy and feels like you are eating a rich sauce. Calories: 273; Protein: 31g: Chol: 102 mg; Total fat 13g; Sod: 135mg. Original Recipe TIME/LIFE FRESH WAYS WITH POULTRY I haven't worked out the WW exchanges...but perhaps your leader can...
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