| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Teelöffel | Saffron threads |
| 1/2 Tasse | lemon juice |
| 1 | (3 1/2 Lb.) Fryer Skinned |
| 2 Teelöffel | Coriander seeds |
| 2 Teelöffel | gingerroot minced |
| 1 Teelöffel | ground cumin |
| 20 Milliliter | Garlic chopped |
| 1 | (8 Oz.) Carton Plain |
| | Low-Fat Yogurt |
| 1/4 Teelöffel | 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)
|
|
Anmerkungen zum Rezept:
keine |
