Paprika, though often used just for a touch of color, can be quite flavorful. Using fine-quality paprika, such as the imported Hungarian type, can make all the difference in the taste of a dish like this.
- 4 whole chicken legs (drumstick plus thigh), skin removed
- 1 cup plain lowfat yogurt
- 2 tablespoons snipped fresh cilantro or parsley
- 1 tablespoon curry powder
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 2-3 teaspoons lime juice or lemon juice
- 1/2 teaspoon salt
- 2 tablespoons margarine or butter
- Fresh cilantro or parsley (optional)
Rinse chicken; pat dry. Lightly score the flesh of the chicken. Place chicken in a large plastic bag set into a shallow dish. In a small mixing bowl stir together yogurt, cilantro or parsley, curry powder, garlic, ginger, paprika, lime or lemon juice, and salt. Pour yogurt mixture over chicken. Seal bag; turn bag to coat chicken with marinade. Marinate in the refrigerator for 2-24 hours, turning bag occasionally.
In a large skillet melt the margarine or butter over medium heat. Add the chicken legs and the yogurt mixture. Bring to boiling; reduce heat. Cover and simmer for 45-50 minutes, or till chicken is tender and no pink remains. Transfer chicken to a serving platter. Boil yogurt mixture gently for about 5 minutes, or till slightly thickened. If desired, garnish with cilantro or parsley.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
257 calories; 12g total fat; 123mg cholesterol; 448mg sodium; 7g carbohydrates; 1g fiber; 30g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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