Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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
Low-Fat Yogurt
1/4 ts Crushed Pequin Quebrado
Chile

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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