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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.

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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