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Title: Tandoori Roasted Chicken
Yield: 5 Servings

Ingredients

      1 ts saffron threads
    1/2 c  lemon juice
      1    (3 1/2 lb.) fryer skinned
      2 ts coriander seeds
      2 ts minced gingerroot
      1 ts ground cumin
      2 cl garlic chopped
      1    (8 oz.) carton plain
      1    low-fat yogurt
    1/4 ts crushed pequin quebrado
      1    chile

Instructions

Combine Saffron & Lemon Juice; Let Stand About 5 Min. Drain, Reserving
Lemon Juice. Set Aside Saffron Threads & Lemon Juice.
Discard Giblets & Neck Of Chicken. Rinse Under Cold Water & Pat Dry.
Place Chicken, Breast Side Up in A Shallow Baking Dish Coated With
Cooking Spray. Cut 2 (1/2 Inch Deep & 1 Inch Long) Slits in Each
Chicken Thigh & Breast. Pour Reserved Lemon Juice Into Slits. Cover &
Marinate in Refrigerator 30 Min. Combine Reserved Saffron, Coriander
Seeds, Gingerroot, Cumin, Garlic& 1/2 C. Yogurt Into Food Processor.
Process Until Smooth. Transfer Mixture To A Bowl. Add Remaining
Yogurt & Crushed Chile, Stirring Well. Spread Yogurt Mixture Over
Chicken; Cover & Marinate in Refrigerator 1 Hour. Remove Chicken From
Marinade, Reserving Marinade. Place Chicken, Breast Side Up, in A
Shallow Roasting Pan; Spoon Reserved Marinadeover Chicken. Bake At
400 F. For 15 Min. Reduce Heat To 350 F. & Bake An Additional 1 To 1
1/2 Hours OR Until Drumsticks Are Easy To Move & Juices Run Clear.
Let Stand 5 Min.
(Fat 7.7. Chol. 83)

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