Yogurt Curried Chicken Wings
- 1 tb Plus
- 1 ts Peanut oil
- 2 tb Mild or hot curry powder
- 2 ts Ground cumin
- 1 ts Ground red pepper
- 2 ts Dried oregano leaves
- 1 ts Ground coriander seed
- 1 ts Gound cardamom
- 1 ts Ground ginger
- 1 ts Salt
- 1/2 ts Black pepper
- 3/4 c Plain nonfat yogurt
- 1 tb Plus
- 1 ts Honey
- 2 1/4 lb Roaster chicken-wing
- -drumsticks; skinned
submitted by: johanssen@matnet.com
In small skillet, heat oil; add curry powder, cumin, oregano, coriander,
cardamom, ginger, salt, black pepper and ground red peppe. Cook over low
heat, sirring constantly, 15 minutes. Transfer seasoning mixture to small
bowl; with wire whisk, stir in yogurt and honey.
Spoon yogurt mixture into gallon-sze sealable plastic bag; add chicken.
Seal bag, squeezing out air; turn to coat chicken. Refrigerate at least 6
hours or overnight, turning ag occasionally.
Preheat oven to 45oF. Line large baking sheet with foil; spray with
non-stick cooking spray.
With tongs, arrange chicken in a single layer on prepared baking sheet.
Spoon any remaining sauce evenly over chicken. Bake 15-20 minutes, until
chicken is cooked through and golden brown.
EACH SERVING PROVIDES: 1/4 milk; 1 fat, 3 proteins; 20 optional calories
PER SERVING: 280 calories, 29g protein; 12g fat, 13g carbohydrate; 143mg
calcium; 665mg sodium 73mg cholesterol; 1g dietary fiber
DAVE
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 2 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
In small skillet, heat oil; add curry powder, cumin, oregano, coriander,
cardamom, ginger, salt, black pepper and ground red peppe. Cook over low
heat, sirring constantly, 15 minutes. Transfer seasoning mixture to small
bowl; with wire whisk, stir in yogurt and honey.
Spoon yogurt mixture into gallon-sze sealable plastic bag; add chicken.
Seal bag, squeezing out air; turn to coat chicken. Refrigerate at least 6
hours or overnight, turning ag occasionally.
Preheat oven to 45oF. Line large baking sheet with foil; spray with
non-stick cooking spray.
With tongs, arrange chicken in a single layer on prepared baking sheet.
Spoon any remaining sauce evenly over chicken. Bake 15-20 minutes, until
chicken is cooked through and golden brown.
EACH SERVING PROVIDES: 1/4 milk; 1 fat, 3 proteins; 20 optional calories
PER SERVING: 280 calories, 29g protein; 12g fat, 13g carbohydrate; 143mg
calcium; 665mg sodium 73mg cholesterol; 1g dietary fiber
DAVE
RECIPEINTERNET LIST SERVER
RECIPE ARCHIVE - 2 JUNE 1996
From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
