| | | | 1 |  | cup plain nonfat yogurt | | | | | | Juice of 1/2 lemon | | | | | 1 | | tablespoon freshly grated ginger | | | | | 1 | | tablespoon minced garlic (3 to 4 cloves)(3 to 4 cloves) | | | | | 1/4 | | cup grated onion (1 small onion)(1 small onion) | | | | | 1 | | tablespoon paprika | | | | | 1 | | teaspoon ground cinnamon | | | | | 1 | | teaspoon ground cumin | | | | | 1/2 | | teaspoon salt | | | | | 1/4 | | teaspoon freshly ground black pepper | | | | | 1/4 | | teaspoon ground cardamom | | | | | 1/4 | | teaspoon ground coriander | | | | | 1/4 | | teaspoon ground cloves | | | | | 6 | | chicken legs (drumstick and thigh), skin and excess fat removed (about 3 1/2 pounds) | | | | | 4 | | small red onions, cut into 1/4-inch rounds | | | | | | Cilantro sprigs, for garnish | | | | | 1 | | lemon, cut into wedges | | | | | | Raita | | | | | 1. Place yogurt, lemon juice, ginger, garlic, onion, paprika, cinnamon, cumin, salt, pepper, cardamom, coriander, and cloves in a large bowl; combine. Add chicken, and coat with marinade. Cover with plastic wrap; chill 6 hours or overnight. | | | | | 2. Preheat oven to 500°. Place onions on a large pan; top with marinated chicken. Roast about 40 minutes, until chicken is dark red, slightly charred, and juices run clear when meat is pierced. Garnish with cilantro; serve with lemon wedges and raita. | | | | | | Per serving: 309 calories, 11 g fat, 105 mg cholesterol, 14 g carbohydrate, 522 mg sodium, 36 g protein, 1 g dietary fiber.
WW Points: 7
Cal: 309 ; Fat: 11 ; Fiber: 1 |
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