Yield: 3 servings
6 To 8 Chicken thighs, skin 1 ts Ground cinnamon
-off 1/2 ts Ground cloves
16 oz Plain low-fat yogurt 1/2 ts Salt
1 tb Ground cumin 2 ts Paprika
2 ts Coarse ground black pepper
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.
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