Ingredients
- 1 tablespoon ground cumin seeds
- 1 tablespoon paprika
- 1 ½ teaspoons cayenne pepper, or to taste (if you use less, increas paprika to make up for it)
- 1 tablespoon ground turmeric
- 1 to 1 ½ teaspoons pepper
- 2 teaspoons salt, or to taste
- 2 to 3 cloves garlic, minced
- 6 tablespoons lemon juice
- 6 leg-thigh pieces of chicken, skinned and cut apart
- 3 tablespoons vegetable oil
- Nutritional Information
Nutritional analysis per serving (6 servings)
267 calories; 21 grams fat; 4 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 4 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 14 grams protein; 83 milligrams cholesterol; 643 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
6 servings
Preparation
- Combine cumin seeds, paprika, cayenne pepper, turmeric, pepper, salt, garlic and lemon juice and mix into a paste.
- Rub chicken pieces with the paste until well coated and allow to stand, covered with plastic wrap, for three hours or longer.
- Preheat oven to 400 degrees. Arrange the chicken pieces in a baking pan, brush with the oil and bake 20 minutes. Turn the pieces over and bake 20 to 25 minutes more, basting occasionally.
- Remove chicken pieces to a warm serving platter. Add water, if necessary, to the baking pan and stir over a high heat until the sauce is somewhat reduced. Pour sauce over chicken and serve with rice pilaf.
Dining and Cooking