Recipe - Tandoori Roasted Chicken

1 teaspoon Saffron Threads
One half cup Lemon Juice
1 (3 One half Lb.) Fryer Skinned
2 teaspoon Coriander Seeds
2 teaspoon Minced Gingerroot
1 teaspoon Ground Cumin
2 cl Garlic Chopped
1 (8 Oz.) Carton Plain
LowFat Yogurt
One fourth teaspoon Crushed Pequin Quebrado
Chile

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 (One half 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&
One half 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 One half Hours OR Until Drumsticks Are Easy To Move & Juices Run Clear. Let
Stand 5 Min.
(Fat 7.7. Chol. 83)