Serves: 5
Total Calories: 617
Prep time: n/a
Cook time: 75 minutes
Total time: 75 minutes

1 teaspoon saffron threads
1/2 cup lime juice
3 1/2 pounds broiler-fryer chicken, cut into sections
2 teaspoons coriander seeds
2 teaspoons ginger root, peeled and minced
1 teaspoon ground cumin
2 cloves garlic, coarsely chopped
1 (8-ounce) container plain yogurt, divided
1/4 teaspoon crushed pequin quebrado chili or crushed red pepper

Combine saffron, and lime juice; let stand about 5 minutes. Drain, reserving juice; set saffron and juice aside.

Discard giblets and neck of the chicken. Rinse under cold water and pat dry. Section chicken into; 2 breasts, 2 leg and thigh pieces, and 2 wings. In a ziplock bag, place chicken pieces and lime juice. Toss and refrigerate for 30 minutes.

Combine reserved saffron, coriander, ginger, cumin, garlic, and half of the yogurt into a blender or food processor, and process until smooth. Transfer to a mixing bowl and add remaining yogurt and crushed chili, stirring well. Spread yogurt over chicken and refrigerate 1 hour.

Remove chicken from marinade, reserving marinade. Place chicken in the bottom of a 12” or 14” warmed Dutch oven; spoon reserved marinade over chicken. Cover and bake at 400°F for 15 minutes. Reduce heat to 350°F, and bake an additional 1 hour, until juices run clear and chicken is tender. Let stand 5 minutes before serving.

Nutritional Facts:

Serves: 5
Total Calories: 617
Calories from Fat: 0

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