6 pieces of chicken, skin removed
3 TBL lemon juice
1/2 tsp salt
1 TBL grated fresh ginger
3 cloves garlic, chopped finely
1-1/2 tsp ground cumin
1/4 tsp cayenne
2 TBL paprika
1/2 tsp ground coriander
1/4 tsp ground cardamom
1 cup plain yogurt
Make shallow slashes in the chicken so the marindate will be absorbed. Combine the remaining ingredients.
Place the chicken in a plastic storage bag and pour in the yogurt mixture. Gently squeeze the chicken through the bag to evenly distribute the marinade.
Place in a baking dish large enough for the bag to lay flat. Refrigerate for at least 4 hours or overnight, turning the bag over from time to time.
Preheat oven to 425 degrees. Remove chicken and marinate from the bag and place in a shallow baking dish that doesn't crowd the chicken. Cook uncovered for 40 minutes or until the chicken is done. Time will depend on size of chicken pieces.
As shown: served on a bed of Primal Riced-Cauliflower with pomegranate seeds.
Nutrition information: For an average size chicken half-breast:
No comments:
Post a Comment