Category: Chicken

6 To 8 Chicken thighs, skin off

16 oz Plain low-fat yogurt

1 tbsp Ground cumin

2 tsp Coarse ground black pepper

1 tsp Ground cinnamon

1/2 tsp Ground cloves

1/2 tsp Salt

2 tsp Paprika

Slash chicken thighs in several places with small knife; place in shallow baking dish; set aside. In small bowl, combine yogurt, cumin, pepper, cinnamon, cloves, and salt. Pour over chicken; turn to coat well; cover. Chill 2 hours or overnight, turning occasionally. Preheat broiler. Place chicken thighs on broiler rack or foil lined jelly-roll pan. Broil 5 to 6 inches from heat, turning occasionally, 25 minutes or until chicken is tender. Place on serving platter; sprinkle with paprika.



Makes 3 to 4 servings.