food
recipes
B
I R
D
S
E
Y
E
.
3
cloves garlic, minced
2
tsp. curry powder
1
tsp. salt
1
tsp. paprika
3/4
tsp. ground cinnamon
V i
tsp. cayenne pepper
4
lb. chicken wings and/or small chicken
drum sticks
Fresh mint (optional)
1
recipe Cucumber Yogurt Sauce,
b e l o w
1. For the marinade, combine yogurt, ginger, garlic,
curry, salt, paprika, cinnamon, and cayenne in a
bowl; let stand 15 minutes, stirring occasionally.
2. Meanwhile, if using chicken wings cut each wing
into two portions at the first joint. Place wings and/
or drumsticks in a
2
-gallon rescalable plastic bag
set in a shallow dish; add yogurt marinade. Seal and
refrigerate
6
to 24 hours, turning bag occasionally.
3. Preheat oven to 400°F. Drain chicken from
marinade; discard marinade. Line two 15xl0xl-inch
baking pans with foil; lightly coat with
n o n s t i c k
c o o k i n g s p r a y .
Arrange chicken in prepared pans
(if using both drumsticks and wings, place them on
separate pans). Bake small drumsticks 35 minutes;
bake chicken wings 25 minutes or until chicken is
cooked through (180°F).
4. Serve immediately, or cool chicken slightly and
transfer to storage containers. Cover and refrigerate
overnight and reheat (see
b e l o w ) .
5. Transfer chicken to platter and sprinkle with
mint. Serve with Cucumber Yogurt Sauce.
Makes
8
to
1 2
servings.
Grill R eheat For a charcoal or gas grill: Place
chicken on a well-greased grill rack directly over
medium heat. Cover and grill 10 to 15 minutes or
until heated through, turning once after 5 minutes.
(Do not turn too soon or chicken may stick to grill.
If chicken does stick, loosen with a metal spatula
before turning.) For a grill pan: Reheat chicken in
batches. Grill directly on a greased grill pan for 10
to 15 minutes until heated through, turning once.
e a c h
s e r v i n g
(
w i t h
s a u c e
)
3 4 3 c a l , 2 1 g f a t ,
1 0 0 m g c h o l , 5 8 9 m g s o d i u m , l O g c a r b , 1 g f i b e r , 2 8 g p r o .
g r i l l e d p e p p e r s
Grilled peppers take
on a lightly charred
flavor and becom e
tender and sweet.
They’re a great
addition to a cheese
plate, or to a platter
o f Spicy Chicken
w ith Cucumber
Yogurt Sauce. To
grill peppers, halve
and seed miniature
or sm all sweet
peppers; brush lightly
w ith olive oil. Grill
directly over medium
coals or on a greased,
preheated grill pan
over m edium-high
heat for 8 to
10
m inutes or until
lightly charred,
turning once.
Cucum ber Yogurt Sauce
PREP
20 m in.
CHILL
1 hr.
2
8
-oz. cartons plain yogurt
1
large cucumber, shredded and well drained
2
cloves garlic, minced
V z
tsp. salt
lA
tsp. ground cumin
2
Tbsp. chopped mint or basil (optional)
In a bowl combine yogurt, cucumber, garlic, salt,
cumin, and mint; mix well. Refrigerate 1 to 4 hours
before serving. Serve with Spicy Chicken. Makes
8
to
1 2
servings.
STEAMFRESH
8
LIGHTLY
SAUCED CREATIONS.
R
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TINI& VEGETABLES W
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BUTTER SAUCE
B I R D S B Y E
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RIGATONI &
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fr.TTAKLCS
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ROASTTD Rf D POTATOCS
-
Garlic
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B I R D S E Y E
ROASTED
RED
POTATOES W
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GARLIC
BUTTER SAUCE
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BETTER HOMES AND GARDENS |
JANUARY
2011
BHG.COM
lO l
©2010 Birds Eye Foods LLC
