Spicy yogurt chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless skinless chicken br | |
| 1 | tablespoon | Lemon juice |
| 3 | Cl Garlic; crushed | |
| ¼ | teaspoon | Cayenne |
| 1 | teaspoon | Cornstarch mixed with 2 tsp. |
| ¾ | cup | Fat-free plain yogurt |
| 2 | teaspoons | Ginger |
| 1 | teaspoon | Cumin |
| ¼ | teaspoon | Paprika |
Directions
Recipe by: Anita A. Matejka Preparation Time: 0:15 Preheat oven at 350. Prepare a baking pan lined with foil with cooking spray. Prepare marinade by combining yogurt, lemon juice, ginger, garlic, cumin, and cayenne in a small bowl. Place chicken with plastic wrap and refrigerate for 8 hours or overnight. Remove marinade from bowl to prepared baking pan, leave coated chicken pieces in pan. Bake for 5 minutes covered, rearrange chicken pieces; drain liquid and discard.
Stir cornstarch mixture into marinade and spread over chicken pieces.
Sprinkle with paprika. Recover and bake for 30 minutes or until tender and juices run clear.