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Chicken Tandoori




Source of Recipe


Paula Miller


Recipe Introduction


Wheat-free Recipes & Menus by Carol Fenster, Ph. D.


List of Ingredients




1 T. olive oil

1 onion, diced

1 garlic clove, minced

2 t. coriander

2 t. cumin

2 t. turmeric

2 t. paprika

1 T. ginger

1 t. salt

� t. cayenne pepper

1 T. red wine vinegar

8 oz. plain coconut yogurt

2 t. lemon zest

4 chicken legs (thighs and drumsticks)

1 lemon, sliced

1 T. parsley


Recipe



1. Saute onion in oil, add all spices and red wine vinegar and cook about 10 min. Cool 5 min.

2. Add yogurt and lemon zest. Marinate patted dry chicken legs for up to 4 hrs.

3. Preheat oven to 425. Bake, uncovered, for 45 min., brushing with leftover marinade during last 5 min. of cooking.

4. Garnish with lemon and parsley.