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TANDOORI ROASTED CHICKEN

Category:    Chicken
Yield:5 servings
 
      1 ts Saffron Threads                     2 cl Garlic Chopped
    1/2 c  Lemon Juice                         1    (8 Oz.) Carton Plain
      1    (3 1/2 Lb.) Fryer Skinned                Low-Fat Yogurt
      2 ts Coriander Seeds                   1/4 ts Crushed Pequin Quebrado
      2 ts Minced Gingerroot                        Chile
      1 ts Ground Cumin                   
 
  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 (1/2 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&
  1/2 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
  1 1/2 Hours OR Until Drumsticks Are Easy To Move & Juices Run Clear. Let
  Stand 5 Min.
   (Fat 7.7. Chol. 83)
 

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