Friday, 14 October 2011

Yoghurt spiced chicken


8 Chicken legs, tablespoon cumin, tablespoon turmeric, 300ml Greek yoghurt, salt, black pepper.
Serves: 4 Preparation: 2 hours

1) Stir the turmeric and cumin into the yoghurt and season with salt and black pepper. Pour in the chicken legs and stir, making sure the chicken is thoroughly coated. Leave to marinate for 30 minutes in the fridge.

2) Roast the chicken in the oven for one and a half hours at 170 degrees

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