Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Saffron Threads 2 cl Garlic Chopped
1/2 c Lemon Juice 1 (8 Oz.) Carton Plain
1 (3 1/2 Lb.) Fryer Skinned Low-Fat Yogurt
2 ts Coriander Seeds 1/4 ts Crushed Pequin Quebrado
2 ts Minced Gingerroot Chile
1 ts Ground Cumin

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

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