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Tandoori Chicken

Tandoori Chicken

Prep Time: 10 mins

Cooking Time: 4 h

Total Time: 5 h

Serves: 4

Ingredients

4: bone-in chicken legs (about 3 lb/1.5 kg)

4 cups: beet juice; 1 L

1/3 cup: plain yogourt; 75 mL

1/3 cup: tandoori spice paste; 75 mL

2 tbsp: lime juice; 30 mL

2 tbsp: canola oil; 30 mL

2 tbsp: paprika; 30 mL

4: cloves garlic, minced

3: small Thai red chilies, minced

4 tsp: minced fresh ginger; 20 mL

2 tsp: turmeric; 10 mL

1/4 tsp: salt; 1 mL

Method

Step 1: Place chicken legs, skin-side down, in large, shallow baking dish. Pour in beet juice. Let stand 15 to 20 min. until chicken is attains a reddish colour.

Step 2: Meanwhile, in bowl, whisk together yogourt, tandoori paste, lime juice, oil, paprika, garlic, chilies, ginger, turmeric and salt. Scrape into large re-sealable plastic bag. Remove chicken legs from beet juice (discard juice) and add to plastic bag. Seal bag and marinate chicken in fridge 4 hr., or overnight, turning occasionally.

Step 3: Preheat oven to 425°F (220°C). Transfer chicken legs onto lightly greased foil-lined baking sheet (discard excess marinade). Bake 30 to 35 min. until an instant-read thermometer registers 165°F (74°C) when inserted into the thickest portion of leg.

Characteristics

Dinner Nut Free

Nutritional Facts Per Serving

Nutrition Description:: Per serving (1/4 of the recipe):

Calories:: 450

Fat:: 25 g

Saturated Fat:: 5 g

Carbs:: 14 g

Fibre:: 4 g

Sugar:: 3 g

Cholesterol:: 220 mg

Protein:: 45 g

Sodium:: 840 mg

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