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Chicken in Yogurt

Marinating the chicken breasts beforehand flavors and helps keep them moist without adding any fat during the cooking. The spicy coating is equally delicious with turkey breasts. 


5 ml (1 tsp) chilli powder 
300 ml (112 pint) low-fat natural yogurt 
1 garlic clove, skinned and crushed 
15 ml (1 tbsp) freshly ground coriander 
4 chicken breasts on the bone, each weighing about 275 g (10 oz), skinned
15 ml (1 tbsp) freshly ground cumin 
1 cm (1/2 inch) piece of fresh root ginger, peeled and fully chopped, or 10 ml (2 tsp) ground.
fresh coriander sprigs, to garnish

1 Mix together the yogurt, coriander, cumin, ginger, chili and garlic in a bowl. 

2 Prick the chicken pieces all over with a fork and spread with half of the yogurt mixture. Cover and marinate for at least 3-4 hours or overnight in the refrigerator, turning occasionally.

3 Transfer the chicken to a roasting pan. Bake at 200 degree C (400 degree F) for 45 minutes. Remove from the pan and keep warm. 

4 Put the roasting pan over a gentle heat, stir in the reserved yogurt mixture and heat through, but do not boil, scraping up any sediment and juices from the base of the pan.

5 Pour the sauce over the chicken and serve hot, garnished with coriander sprigs. 

Serves: 4 

Nutritional Information 
Protein - 48.2 g
Carbohydrate - 11.1 g 
Fat - 8 g 
Saturated Fat - 2.8 g 
Fiber - 2.2 g 
No Added Sugar 
Salt - 560 mg 

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