Yogurt Chicken
Yield
8 servingsPrep
30 minCook
60 minReady
25 hrsTrans-fat Free, Low Carb
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
4 | pounds |
chicken pieces
skinned |
|
3 | tablespoons |
lemon juice
|
|
3 | each |
garlic cloves
minced |
|
1 ½ | teaspoons |
soy sauce, tamari
|
|
½ | teaspoon |
fine herbs
|
* |
1 ½ | teaspoons |
turmeric
|
|
¼ | teaspoon |
black pepper
freshly ground |
|
¾ | teaspoon |
ginger
ground |
|
3 | cups |
yogurt, plain
|
|
½ | teaspoon |
cinnamon
|
|
2 | each |
onions
finely chopped |
|
½ | teaspoon |
cloves
ground |
Ingredients
Amount | Measure | Ingredient | Features |
---|---|---|---|
1.8 | kg |
chicken pieces
skinned |
|
45 | ml |
lemon juice
|
|
3 | each |
garlic cloves
minced |
|
7.5 | ml |
soy sauce, tamari
|
|
2.5 | ml |
fine herbs
|
* |
7.5 | ml |
turmeric
|
|
1.3 | ml |
black pepper
freshly ground |
|
3.8 | ml |
ginger
ground |
|
7.1E+2 | ml |
yogurt, plain
|
|
2.5 | ml |
cinnamon
|
|
2 | each |
onions
finely chopped |
|
2.5 | ml |
cloves
ground |
Directions
Rub chicken with garlic, fine herbs and pepper.
Combine remaining ingredients in large bowl.
Add chicken, turning to coat well.
Cover and marinate in refrigerator 24 hours turning occasionally.
Preheat oven to 350℉ (180℃).
Remove chicken from marinade and place in single layer in large roasting pan.
Tent with foil and bake 30 minutes.
Remove foil, turn pieces and bake about 30 minutes longer or until lightly browned, basting occasionally with marinade.
Serve immediately.