Tandoori Chicken Thighs Ww (Marinade , OAMC) |
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Prep Time: 10 Minutes Cook Time: 23 Minutes |
Ready In: 33 Minutes Servings: 6 |
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I keep losing my WW cookbook. I either make this as listed or I use the ingredients (minus the chicken) as a marinade for chicken, lamb, or pork. Double, triple, or quadruple the recipe for OAMC. Ingredients:
1/2 cup nonfat yogurt, plain |
1 tablespoon paprika |
1 tablespoon ginger, freshly peeled and minced |
1 garlic clove, minced |
1 teaspoon curry powder |
1/4 teaspoon cinnamon |
1/4 teaspoon saffron thread (or 1/4 tsp ground tumeric) |
16 ounces chicken thighs (4 ct.) |
1/2 teaspoon salt |
1/4 teaspoon pepper, freshly ground |
Directions:
1. Combine the yogurt, paprika, ginger, garlic, curry powder, cinnamon, and saffron in a zip-top plastic bag. Zip closed and squish with your hands to mix the ingredients inside the bag. Open and add chicken.
2. Refrigerate. turning the back occasionally, at least 8 hours or overnight. This is the point where I put this in the freezer.
3. Preheat oven to 450 degrees. Place a rack inside a roasting pan. Spray the rack with non-stick spray. Remove the chicken from the marinade and discard marinade. Transfer chicken to the pan rack and sprinkle with salt and pepper.
4. Roast chicken until cooked through, 22 - 25 minutes.
5. According to WW book: 1 thigh has 169 calories, 9 g fat, 2 g sat fat, 0 g trans fat, 75 mg cholesterol, 364 mg sodium, 1 g carbs, 0 g fiber, 12 g protein, 21 mg of calcium. Each thigh is 4 pts.
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