Tuesday, January 6, 2015

Yogurt-Paprika Chicken with Lemon

So I answer stupid surveys every day, and build points. At the end of the year, I cash them in for various things like gift cards, hotel points, and magazines.  One of the sites offered Cooking Light with Health Magazine but not any other way. So now we get Health.

Anyway this recipe was in there except it was with chicken pieces.  We decided to make it with leg quarters.

It was delicious.  The chicken was juicy, and flavorful.  And filling!  Definitely will have again.  We had with Curried Cumin Potatoes and Broccoli.

Yogurt-Paprika Chicken with Lemon

Photo by ALB
Prep: 15 minutes
Chill: 1-20 hours
Cook: 35 minutes
Serves: 4

3/4 C Plain 0% Greek Yogurt
1 tbsp Ginger
1 tbsp Sweet Paprika
1 tsp Cumin
4 cloves, Garlic
2 tbsp Lemon juice
1 teaspoon, Coarse Kosher Salt
4.00 Leg Quarter, Chicken
2 lemons, halved (forgot to buy)
0.25 cup, Cilantro, Chopped

1. In a large mixing bowl, combine yogurt, ginger, paprika, cumin, garlic, lemon juice, and salt.  Toss chicken in marinade, generously coating all sides of the meat. Cover and refrigerate for 1 hour. (D marinated it for 20 hours).

2. Preheat oven to 400F.  Remove chicken from refrigerator, and arrange in a single layer in a roasting pan.  Nestle lemon haves among the chicken. (Didn't do). Roast until chicken registers 165F on an instant-read thermometer, about 30 minutes.

3.  Finish cooking chicken 6 inches under broiler until just beginning to blacken in places, 3 to 5 minutes.  Garnish with a generous amount of chopped cilantro.  Serve with roasted lemons to squeeze over chicken (didn't do).

Nutritional Information (from My Fitness Pal since I had adaptations...no lemon)
Calories: 288; Total Fat: 10 g; Saturated Fat: 3 g; Monounsaturated Fat: 4 g; Polyunsaturated: Fat 2 g; Trans Fat: 0 g; Cholesterol: 110 mg; Sodium: 783 mg; Potassium: 358 mg; Total Carbohydrate: 5 g; Dietary Fiber: 1 g; Sugars: 1 g; Protein: 35 g

Adapted from Health Magazine, January 2015

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