Viewing post #506332 by woofie
This is from a Williams Sonoma recipe CD called Guide to Good Cooking. Are we going to violate some copyright law by posting it here? It's too good not to share!
1 chicken, about 3-1/2 lbs, cut into 8 pieces (I use boneless chicken breast)
¼ cup fresh lemon juice
1 clove garlic
¾ cup plain yogurt
(Measurements listed below are for ground spices)
1 tbsp sweet paprika
1 tsp cumin
1 tsp ginger
½ tsp cinnamon
½ tsp cloves
½ tsp nutmeg
½ tsp cardamom
½ tsp freshly ground pepper
1 tsp fine sea salt
Remove skin from the chicken. Make several deep parallel cuts about ¾ inch apart in each piece, cutting against the grain.
Put chicken pieces in a shallow baking dish and sprinkle with the lemon juice. Let stand for 15 minutes, turning each piece two or three times.
Meanwhile, finely mince garlic or put through a press held over a small bowl (garlic powder also works fine—I use ½ tsp). Add yogurt and all the spices and stir together. Pour mixture over chicken and lemon juice and mix well. Cover and refrigerate for 8 hours or overnight, turning several times.
Preheat oven to 450 deg. (The original recipe calls for 500 deg, but that didn't work well for me.) Place a rack in a roasting pan and place the chicken pieces on the rack. Bake until tender, turning after about 15 minutes, and basting several times with reserved marinade. Whole chicken pieces will take about 30-35 minutes, boneless breasts take only about 20 to 25 minutes, depending on size. Don't overcook.
(A cucumber dish of some sort goes well with this dish.)
Confidence is that feeling you have right before you do something really stupid.