TANDOORI CHICKEN
EASY ENTERTAINING: Invite friends for aromatic Tandoori chicken. Serve the flavorful chicken with Basmati rice and fresh green beans. Add a Boston lettuce salad and flatbread. Present triple chocolate threat for dessert: Top brownies with chocolate ice cream and drizzle with chocolate sauce.
Ingredients
1 (8-ounce) container plain fat-free yogurt
1 teaspoon coarse salt
1/2 teaspoon black pepper
1/4 teaspoon ground cloves
1 tablespoon freshly grated ginger
1 1/2 teaspoons minced garlic 2 teaspoons paprika
1 teaspoon cumin
1 teaspoon cinnamon
1 teaspoon coriander
8 bone-in skinless chicken thighs (about 2 3/4 pounds)
Servings: makes 8 servings
Preparation time: 10 minutes; marinating time: 12 to 24 hours
Cooking time: about 1 hour
In a medium bowl, mix together all ingredients except chicken. Place chicken in a large resealable plastic bag. Pour yogurt mixture over chicken. Turn to coat. Refrigerate 12 to 24 hours, turning occasionally. Heat oven to 350 degrees. Remove chicken; discard marinade. Place chicken on rack of broiler pan coated with cooking spray. Bake 50 to 55 minutes (or until internal temperature of chicken reaches 180 degrees). Broil 5 minutes, then serve.
Per serving: 165 calories, 22 grams protein, 8 grams fat (42 percent calories from fat), 2.1 grams saturated fat, 1 gram carbohydrate, 121 milligrams cholesterol, 204 milligrams sodium, no fiber.
Carb count: 0.