Chicken Recipes

INDIAN SPICED CHICKEN

These tender marinated chicken pieces can be served hot or cold.

INGREDIENTS
1 chicken, 4-4 1/2 pounds mixed salad leaves, such as frisee and
oakleaf lettuce or radicchio, to serve

FOR THE MARINADE
2/3 cup plain low-fat yogurt
1 teaspoon paprika
2 teaspoons grated fresh ginger
1 garlic clove, crushed
2 teaspoons garam masala
1/2 teaspoon salt
red Ibod coloring (optional) juice of 1 lemon

SERVES 4

1. Cut the chicken into 8 pieces, using a sharp knife.

2. Combine all the marinade ingredients in a large nonreactive dish, add the chicken pieces to coat and chill for 4 hours or overnight, to allow the flavors to penetrate the meat.

3. Preheat the oven to 400°F. Remove the chicken pieces from the marinade and arrange them in a single layer in a large ovenproof dish. Bake for 30—40 minutes, or until tender. Reserve the marinade.

4. Baste with a little of the marinade while cooking. Arrange on a bed of salad leaves and serve hot or cold.