Serving Size: about 5 oz., with bone
Preparation Time: 10 minutes
Marinating Time: 6 to 24 hours
Cooking Time: 30 minutes
2 lbs. skinless chicken drumsticks
2 Tbsp. fresh lemon juice
1 1/4 nonfat plain yogurt
1/2 large onion, chopped
1 Tbsp. paprika
2 tsp. garam masala spice blend
1 garlic clove, minced
1 tsp peeled, fresh grated ginger
1 tsp. ground coriander
1/2 tsp. turmeric
1 tsp. cayenne pepper
1/4 tsp. salt
A few drops of red food coloring (optional)
1 fresh lime, cut into wedges
Preparation
1. Using a sharp knife, cut 2 diagonal slashes through both sides of each chicken drumstick, cutting through to the bone. These deep cuts allow the marinade to penetrate.
2. Place the chicken drumsticks in a shallow baking dish. Sprinkle lemon juice over the chicken, coating well. Refrigerate the chicken, covered, for 20 minutes.
3. For the marinade, add the yogurt, onion, paprika, gasam masala, garlic, ginger, coriander, turmeric, cayenne pepper, salt, and red food coloring, if desired, to a food processor or blender. Process until smooth.
4. Pour the marinade over the chicken and coat well. Marinade the chicken, covered, in the refrigerator for at least 6 hours (up to 24 hours).
5. When ready to cook, preheat the oven to 450 degrees. Line a broiler pan with foil. Coat the foil with cooking spray. Remove the chicken from the marinade pan (the chicken should be lightly coated with marinade) and place in broiler pan. Discard the excess marinade.
6. Roast the chicken for 20 to 25 minutes, or until a meat thermometer registers 160 degrees when inserted into the meatiest part of a drumstick. Turn the oven to broil, and broil the chicken for 5 minutes or until just lightly browned, turning once. Serve the chicken with fresh lime wedges.
This recipe is from Diabetes Forecast magazine online.
If you are a diabetic and do not currently see a podiatrist, call our Bristol office to make an appointment.
Richard E. Ehle, DPM
Connecticut Foot Care Centers
Diabetic Foot Care in CT
Podiatrist in Bristol, CT
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