Yield: 3 Servings
Measure | Ingredient |
---|---|
6 \N | 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 |
½ teaspoon | Salt |
2 teaspoons | Paprika |
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.