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Yogurt Chicken

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Submitted by BJ

YIELD

8 servings

PREP

30 min

COOK

60 min

READY

25 hrs

Ingredients

4 1.8
POUNDS KG CHICKEN PIECES
skinned
3 45
TABLESPOONS ML LEMON JUICE
3 3
EACH EACH GARLIC CLOVES
minced
1 ½ 7.5
TEASPOONS ML SOY SAUCE, TAMARI
½ 2.5
TEASPOON ML FINE HERBS *
1 ½ 7.5
TEASPOONS ML TURMERIC
¼ 1.3
TEASPOON ML BLACK PEPPER
freshly ground
¾ 3.8
TEASPOON ML GINGER
ground
3 7.1E+2
CUPS ML YOGURT, PLAIN
½ 2.5
TEASPOON ML CINNAMON
2 2
EACH EACH ONIONS
finely chopped
½ 2.5
TEASPOON 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 357g (12.6 oz)
Amount per Serving
Calories 618 49% from fat
 % Daily Value *
Total Fat 34g 52%
Saturated Fat 11g 53%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 287mg 12%
Total Carbohydrate 3g 3%
Dietary Fiber 1g 3%
Sugars g
Protein 132g
Vitamin A 9% Vitamin C 11%
Calcium 16% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 
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