Tandoori Roasted Chicken

Serves:

Ingredients:

1 ts Saffron Threads
1/4 ts Crushed Pequin Quebrado
Low-Fat Yogurt
1 (8 Oz.) Carton Plain
2 cl Garlic Chopped
1 ts Ground Cumin
2 ts Minced Gingerroot
2 ts Coriander Seeds
1 (3 1/2 Lb.) Fryer Skinned
1/2 c Lemon Juice
Chile

Method:

Combine Saffron & Lemon Juice; Let Stand About 5 Min.
Drain, Reserving Lemon Juice.
Set Aside Saffron Threads & Lemon Juice.
Discard Giblets & Neck Of Chicken.
Rinse Under Cold Water & Pat Dry.
Place Chicken, Breast Side Up in A Shallow Baking Dish Coated With Cooking Spray.
Cut 2 (1/2 Inch Deep & 1 Inch Long) Slits in Each Chicken Thigh & Breast.
Pour Reserved Lemon Juice Into Slits.
Cover & Marinate in Refrigerator 30 Min.
Combine Reserved Saffron, Coriander Seeds, Gingerroot, Cumin, Garlic& 1/2 C.
Yogurt Into Food Processor.
Process Until Smooth.
Transfer Mixture To A Bowl.
Add Remaining Yogurt & Crushed Chile, Stirring Well.
Spread Yogurt Mixture Over Chicken; Cover & Marinate in Refrigerator 1 Hour.
Remove Chicken From Marinade, Reserving Marinade.
Place Chicken, Breast Side Up, in A Shallow Roasting Pan; Spoon Reserved Marinadeover Chicken.
Bake At 400 F.
For 15 Min.
Reduce Heat To 350 F.
& Bake An Additional 1 To 1 1/2 Hours OR Until Drumsticks Are Easy To Move & Juices Run Clear.
Let Stand 5 Min.
(Fat 7.
7.
Chol.
83)