Spicy Yogurt Chicken

2 TBLS-Hot Water
2 (1/2 TSP) Saffron Threads
1/2 Cup Nonfat or Low-Fat Plain Yogurt
1 Onion (very finely chopped)
3 Cloves Garlic (very finely chopped)
2 TBLS Harissa or 2 TSP Hot sauce or 1/2 TSP cayenne Pepper
2 TBLS Lemon Juice
1 TBLS Honey
1 TBLS Extra-Virgin Olive Oil
1/2 TSP Salt
1/2 TSP Ground Cumin
1/4 TSP Ground Cinnamon
10 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.