Recipe - Cumin-Yogurt Chicken

1 cup Sliced onion; separated into
rings
One half cup Chopped fresh cilantro
One half cup Plain fatfree yogurt
2 tablespoon Ground cumin
One fourth teaspoon Salt
One fourth teaspoon Ground red pepper
2 Cloves garlic; crushed
8 Chicken thighs; skinned,
about 3 pounds
Cooking spray
2 teaspoon Ground sumac OR 1 teaspoon
grated lemon rind

1. Preheat oven to 350F.

2. Combine first 7 ingredients (onion through garlic) in a large bowl; stir
well. Add chicken, stirring to coat with yogurt mixture. Cover and marinate
in refrigerator 3 hours, stirring occasionally.

3. Place chicken and marinade in a 13"x9" baking dish coated with cooking
spray. Sprinkle sumac over chicken mixture. Bake at 350F for 35min. Turn
chicken over and bake an additional 35min or until done. Serve over
couscous.

Yield: 4 servings

Per serving: Cal 301 (28% from fat) / Prot 45.1g / Fat 9.4g (SAT 2.3g, Mono
3.1g, Poly 2.2g) / Carb 7.2g / Fiber 1.2g / Chol 179mg / Iron 4.8mg /
Sodium
364 mg cloves garlic; crushed Calc 126mg

Recipe by: Cooking Light mag

Posted to EATL Digest by Kaye Sykes kaye_sykes@NL.COMPUWARE.COM on Feb
23, 1998