Yogurt chicken
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | pounds | Chicken pieces skinned |
| 3 | tablespoons | Lemon juice |
| 3 | eaches | Garlic cloves minced |
| 1½ | teaspoon | Soy sauce |
| ½ | teaspoon | Fine herbs |
| 1½ | teaspoon | Turmeric |
| ¼ | teaspoon | Freshly ground pepper |
| ¾ | teaspoon | Ground ginger |
| 3 | cups | Plain yogurt |
| ½ | teaspoon | Cinnamon |
| 2 | eaches | Onions finely chopped |
| ½ | teaspoon | Ground cloves |
Directions
Rub chicken with garlic, fine herbs and pepper.
Combine remaining ingredients in large bowl. Add chicken, turning to coat well. Cover and marinate in refrigerator 24 hours turning occasionally. Preheat oven to 350. Remove chicken from marinade and place in single layer in large roasting pan. Tent with foil and bake 30 minutes. Remove foil, turn pieces and bake about 30 minutes longer or until lightly browned, basting occasionally with marinade.
Serve immediately.