Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Saffron Threads |
| ½ cup | Lemon Juice |
| 1 \N | (3 1/2 Lb.) Fryer Skinned |
| 2 teaspoons | Coriander Seeds |
| 2 teaspoons | Minced Gingerroot |
| 1 teaspoon | Ground Cumin |
| 2 cloves | Garlic Chopped |
| 1 \N | (8 Oz.) Carton Plain |
| \N \N | Low-Fat Yogurt |
| ¼ teaspoon | Crushed Pequin Quebrado |
| \N \N | Chile |
Combine Saffron & Lemon Juice; Let Stand About 5 Min. Drain, Reserving Lemon Juice. Set Aside Saffron Threads & Lemon Juice.
Discard Giblets & Neck Of Chicken. Rinse Under Cold Water & Pat Dry.
Place Chicken, Breast Side Up in A Shallow Baking Dish Coated With Cooking Spray. Cut 2 (½ Inch Deep & 1 Inch Long) Slits in Each Chicken Thigh & Breast. Pour Reserved Lemon Juice Into Slits. Cover & Marinate in Refrigerator 30 Min. Combine Reserved Saffron, Coriander Seeds, Gingerroot, Cumin, Garlic& ½ C. Yogurt Into Food Processor.
Process Until Smooth. Transfer Mixture To A Bowl. Add Remaining Yogurt & Crushed Chile, Stirring Well. Spread Yogurt Mixture Over Chicken; Cover & Marinate in Refrigerator 1 Hour. Remove Chicken From Marinade, Reserving Marinade. Place Chicken, Breast Side Up, in A Shallow Roasting Pan; Spoon Reserved Marinadeover Chicken. Bake At 400 F. For 15 Min. Reduce Heat To 350 F. & Bake An Additional 1 To 1½ Hours OR Until Drumsticks Are Easy To Move & Juices Run Clear.
Let Stand 5 Min.
(Fat 7.7. Chol. 83)