Chili Roast Chicken

Recipe Ingredients

1/2 cup	118ml	Plain lowfat yogurt
1 teaspoon	5ml	Ground cinnamon
1 teaspoon	5ml	Chili powder
1 teaspoon	5ml	Hot pepper sauce - or to taste
2		Garlic cloves - minced
3 1/2 lbs	1589g / 56oz	Roasting chicken - quartered

Recipe Instructions

In a large glass baking dish, mix together yogurt, cinnamon, chili powder, hot pepper sauce, and garlic. Then add chicken and coat with marinade. Cover tightly and marinade in refrigerator, overnight.

Preheat the oven to 500 degrees.

Place the chicken skin side up on a raised broiler rack and place it in the oven. Immediately reduce the heat to 350 degrees and roast for about 1 1/4 hours. Serve hot or cold. (If you're cutting fat and counting calories, remove the skin before eating.) This recipe serves 4.

Source:
THE HEALING FOODS by Patricia Hausman and Judith Benn Hurley (c) 1989 - Dell Publishing, New York - 461 pages - $12.95 - As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest

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