Marinated chicken with cucumber salad ^
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | pounds | Chicken, halved |
| 2 | cups | Plain yogurt |
| 1 | Onion, sliced | |
| 2 | teaspoons | Curry powder |
| 1 | teaspoon | Ginger |
| 2 | cups | Plain yogurt |
| ½ | Cucumber, thinly sliced | |
| ¼ | cup | Chopped chives |
| 2 | teaspoons | Paprika |
| 1 | teaspoon | Caraway seeds |
| 2 | cloves | Garlic, crushed |
| 1 | teaspoon | Salt |
| Black pepper | ||
Directions
MARINADE
CUCUMBER SALAD
Wash chicken and pat dry; place in deep plate. Mix all marinade ingredients and pour over chicken halves. Refrigerate 6-8 hours, turning several times. Preheat oven to 350. Transfer chicken halves to ovenproof dish. Pour marinade over chicken and brush chicken well.
Bake 45 minutes, basting occasionally. To make cucumber salad, let yogurt drain through a coffee filter 15 minutes. Mix cucumber with yogurt. Add chives, salt and pepper. Serve salad with chicken.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 03-24-95