Easy Recipe Finder
Recipe Feeder
1 3- to 3-1/2-pound broiler-fryer
chicken
1/2 teaspoon water
1/4 teaspoon ground mustard
1 cup plain nonfat yogurt
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon pepper
1 clove garlic, chopped
1/4 cup water
Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken in large glass or plastic bowl. Mix 1/2 teaspoon water and the mustard in small bowl. Stir in remaining ingredients except 1/4 cup water; pour over chicken. Turn chicken to coat well with marinade. Cover and refrigerate at least 12 hours but no longer than 24 hours.
Heat oven to 375 degrees. Remove chicken from marinade; reserve marinade. Place chicken on rack in shallow roasting pan. Roast uncovered 1 to 1-1/4 hours, spooning reserved marinade over chicken during last 30 minutes of roasting, until juices run clear. Remove chicken from pan; keep warm. Stir 1/4 cup water into pan drippings; heat just until hot. Remove and discard chicken skin. Serve chicken with the sauce. 6 servings
chicken
1/2 teaspoon water
1/4 teaspoon ground mustard
1 cup plain nonfat yogurt
1/4 cup lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/4 teaspoon ground ginger
1/4 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1/4 teaspoon pepper
1 clove garlic, chopped
1/4 cup water
Fold wings of chicken across back with tips touching. Tie or skewer drumsticks to tail. Place chicken in large glass or plastic bowl. Mix 1/2 teaspoon water and the mustard in small bowl. Stir in remaining ingredients except 1/4 cup water; pour over chicken. Turn chicken to coat well with marinade. Cover and refrigerate at least 12 hours but no longer than 24 hours.
Heat oven to 375 degrees. Remove chicken from marinade; reserve marinade. Place chicken on rack in shallow roasting pan. Roast uncovered 1 to 1-1/4 hours, spooning reserved marinade over chicken during last 30 minutes of roasting, until juices run clear. Remove chicken from pan; keep warm. Stir 1/4 cup water into pan drippings; heat just until hot. Remove and discard chicken skin. Serve chicken with the sauce. 6 servings
