Chicken Tandoori
Source of Recipe
Paula Miller
Recipe Introduction
Wheat-free Recipes & Menus by Carol Fenster, Ph. D.
List of Ingredients
1 T. olive oil
1 onion, diced
1 garlic clove, minced
2 t. coriander
2 t. cumin
2 t. turmeric
2 t. paprika
1 T. ginger
1 t. salt
¼ t. cayenne pepper
1 T. red wine vinegar
8 oz. plain coconut yogurt
2 t. lemon zest
4 chicken legs (thighs and drumsticks)
1 lemon, sliced
1 T. parsley
Recipe
1. Saute onion in oil, add all spices and red wine vinegar and cook about 10 min. Cool 5 min.
2. Add yogurt and lemon zest. Marinate patted dry chicken legs for up to 4 hrs.
3. Preheat oven to 425. Bake, uncovered, for 45 min., brushing with leftover marinade during last 5 min. of cooking.
4. Garnish with lemon and parsley.
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