Yield: 3 Servings
|6||To 8 Chicken thighs, skin off|
|16 ounces||Plain low-fat yogurt|
|1 tablespoon||Ground cumin|
|2 teaspoons||Coarse ground black pepper|
|1 teaspoon||Ground cinnamon|
|½ teaspoon||Ground cloves|
Slash chicken thighs in several places with small knife; place in shallow baking dish; set aside. In small bowl, combine yogurt, cumin, pepper, cinnamon, cloves, and salt. Pour over chicken; turn to coat well; cover.
Chill 2 hours or overnight, turning occasionally. Preheat broiler. Place chicken thighs on broiler rack or foil lined jelly-roll pan. Broil 5 to 6 inches from heat, turning occasionally, 25 minutes or until chicken is tender. Place on serving platter; sprinkle with paprika.
Makes 3 to 4 servings.