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In this recipe the tart yogurt highlighted by Eastern spices gives
the chicken an incredible flavor. Enjoy this “Tandoori”
chicken even if you don’t have a traditional clay or brick
Tandoor oven.
Ingredients:
6 chicken leg quarters
1 pint Bittersweet Plantation Dairy Bulgarian-Style Plain Yogurt
½ cup Louisiana hot sauce
1 tbsp fresh grated peeled ginger
3 cloves garlic, minced
1 tbsp paprika
1½ tsps ground cumin
1 tsp ground coriander
salt to taste
Creole seasoning to taste
granulated garlic to taste
Method:
Remove skin and visible fat from leg quarters. Rinse under cold
running water and pat dry. Using a paring knife, make slits randomly
across chicken. Place chicken in a large mixing bowl. In a small
mixing bowl, combine all remaining ingredients and mix well. Pour
mixture over chicken pieces, turning to coat evenly. Cover bowl
with foil and refrigerate at least 1 hour. Preheat oven to 375°F.
Place chicken and marinade in a greased baking pan. Cover with foil
and bake 45 minutes. Uncover and bake 10–15 minutes or until
browned.
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