Spicy Yogurt Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
2 TBLS-Hot Water2 (1/2 TSP) Saffron Threads1/2 Cup Nonfat or Low-Fat Plain Yogurt1 Onion (very finely chopped)3 Cloves Garlic (very finely chopped)2 TBLS Harissa or 2 TSP Hot sauce or 1/2 TSP cayenne Pepper2 TBLS Lemon Juice1 TBLS Honey1 TBLS Extra-Virgin Olive Oil1/2 TSP Salt1/2 TSP Ground Cumin1/4 TSP Ground Cinnamon10 skinless, boneless Chicken Thighs (or you can use 8 chick drumsticks {skin Removed} leave bone in. I used the chicken thighs. I also used the Cayenna pepper since I did not know where to get the Harissa
1-Place hot water in a small bowl adn crumble saffron threads over it. Steep for 5 minutes. COmbine yorgurt, inion, garlic, harissa (or hot sauce or cayenna), lemon juice, honey, oil, salt, cumin and cinnamon in a shallow dish. Stir in the saffron water. Add thighs (or drumsticks) and coat well. Cover with plastic wrap and marinate in the refrigerator for at least 30 minutes or up to 12 hrs. I put the thighs in a plastic bag and left in the fridge for about 15 hours.
2-Meanwhile, preheat oven to 450 degrees. Line a baking sheet with foil and set an ioled rack on top. Place the thighs(or drumsticks) on the rack and back until the chicken is golden brown on the outside and no longer pink in the center, about 30 minutes.
Number of Servings: 5
Recipe submitted by SparkPeople user WINYIN.
2-Meanwhile, preheat oven to 450 degrees. Line a baking sheet with foil and set an ioled rack on top. Place the thighs(or drumsticks) on the rack and back until the chicken is golden brown on the outside and no longer pink in the center, about 30 minutes.
Number of Servings: 5
Recipe submitted by SparkPeople user WINYIN.
Nutritional Info Amount Per Serving
- Calories: 236.1
- Total Fat: 8.9 g
- Cholesterol: 116.0 mg
- Sodium: 137.9 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 1.1 g
- Protein: 29.1 g
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