Title: Tandoori Roasted Chicken
Categories: Poultry Mexican
Yield: 5 Servings
| 1 | ts | Saffron Threads |
| 1/2 | c | Lemon Juice |
| 1 | | (3 1/2 Lb.) Fryer Skinned |
| 2 | ts | Coriander Seeds |
| 2 | ts | Minced Gingerroot |
| 1 | ts | Ground Cumin |
| 2 | cl | Garlic Chopped |
| 1 | | (8 Oz.) Carton Plain |
| | | Low-Fat Yogurt |
| 1/4 | ts | Crushed Pequin Quebrado |
| | | 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 (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)