Whole Chicken Baked with an Almond and Onion Sauce
- Number of Servings: 6
Ingredients
For Spice Paste:2 Tbsp. fresh lemon juice1 cup plain, lowfat yogurt1 medium onion, chopped1 3-inch piece ginger, peeled and chopped3 cloves garlic, peeled and chopped3/4 tsp. cayenne pepper1 3/4 tsp. salt2 tsp. garam masala2 Tbsp. slivered blanched almonds1 whole chicken, about 3 3/4 pounds1/2 tsp. salt1 Tbsp. fresh lemon juice1 Tbsp. olive oil1/2 tsp. whole cumin seeds
Put all ingredients for spice paste in a blender, and blend until smooth.
Remove the chicken skin. (Usually, not all the skin from the wings can be removed. That's OK.) Cut 2-3 diagonal gashes into breast and thighs. Rub with 1/2 tsp. salt and 1 Tbsp. lemon juice--inside and out. In a bowl or large Ziploc bag, rub spice paste onto chicken. Cover and refrigerate for 4 - 24 hours.
Preheat oven to 400-degrees.
Poor olive oil into a large, casserole pan (large enough to hold the chicken and marinade). Heat over medium high heat and add cumin seeds. After they begin to sizzle, add the chicken (breast-side up) and marinade. Bring to a simmer, cover, and bake for 30 minutes. Uncover, baste, and bake for an additional 40 minutes. Baste with the sauce about every 10 minutes.
Serving Size: Makes about 6 3-oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user CAMONKEY.
Remove the chicken skin. (Usually, not all the skin from the wings can be removed. That's OK.) Cut 2-3 diagonal gashes into breast and thighs. Rub with 1/2 tsp. salt and 1 Tbsp. lemon juice--inside and out. In a bowl or large Ziploc bag, rub spice paste onto chicken. Cover and refrigerate for 4 - 24 hours.
Preheat oven to 400-degrees.
Poor olive oil into a large, casserole pan (large enough to hold the chicken and marinade). Heat over medium high heat and add cumin seeds. After they begin to sizzle, add the chicken (breast-side up) and marinade. Bring to a simmer, cover, and bake for 30 minutes. Uncover, baste, and bake for an additional 40 minutes. Baste with the sauce about every 10 minutes.
Serving Size: Makes about 6 3-oz servings
Number of Servings: 6
Recipe submitted by SparkPeople user CAMONKEY.
Nutritional Info Amount Per Serving
- Calories: 167.4
- Total Fat: 7.9 g
- Cholesterol: 51.5 mg
- Sodium: 955.3 mg
- Total Carbs: 5.6 g
- Dietary Fiber: 1.0 g
- Protein: 18.2 g
Member Reviews