Avoiding Additives and Preservatives
Check the spices to be sure they don’t contain colour or anti-caking agents. Use fresh lemon juice and plain yogurt with no preservatives. For more recipes using all-natural ingredients, visit Eye for a Recipe.
6 chicken legs, skinned
2 tsp (10 ml) ground cumin
2 tsp (10 ml) paprika
1 tsp (5 ml) turmeric
½ tsp (2.5 ml) each cayenne and black pepper
1 onion, chopped
3 large cloves garlic
¼ cup (60 ml) lemon juice
1 tbsp (15 ml) vegetable oil
2 tsp (10 ml) sugar
½ tsp (2.5 ml) all-purpose flour
¼ tsp (1 ml) salt
¼ cup (60 ml) plain yogurt
Separate chicken legs at joint. Place in glass bowl and set aside.
In skillet, stir together cumin, paprika, turmeric, cayenne and black pepper. Cook over medium heat, stirring, for about 40 seconds or until fragrant. Remove from heat. Stir in onion, garlic, lemon juice, oil and sugar and pour over chicken, turning to coat evenly. Cover and refrigerate from 4 to 12 hours, turning often.
Place chicken, meaty side down, in lightly greased roasting pan. Pour on marinade. Bake in 400-degree F (200-degree C) oven for 20 minutes. Turn and bake, basting with pan juices, for another 20 minutes or until chicken is done. Transfer chicken to platter and keep warm.
Set roasting pan over medium-high heat. Whisk in flour and bring to boil. Cook, whisking, for 30 to 40 seconds or until thickened. Stir in salt and yogurt. Do not boil. Pour sauce over chicken. Serves 6.
From Canadian Living’s Best Weekend Pleasures