[CH] picnic chicken
Andrea L. Paysinger (asenji@earthlink.net)
Sat, 13 Feb 1999 23:43:12 -0800
Picnic Chicken
Cut up chicken or select your favorite pieces - figure 2 pieces per
person unless these are from a really BIG chicken. Skin on or
skinless - however for some reason, this tastes better with the bone
in. (Boneless seems to dry out more)
First line a roasting pain with foil - this has to fit in your fridge
because it has to "rest" in the fridge for a few hours - or overnight if
you want to roast it early in the morning for a picnic.
Next take a pint of plain, regular, yogurt. (do not use the non-fat
kind - and the regular is better than the low fat)
Add to the yogurt 2 tablespoons of sweet paprika, 2 to 3 to 4
tablespoons of your favorite type of finely ground dried chiles.
Chipotles are great, so is New Mexico chiles, de Arbol, whatever. I
have not tried it with Habaneros.
lightly toast 1 tablespoon of cumin seed in a dry skillet, grind (along
with the chiles if you wish) and add to the mix.
Smash 3 or 4 good-sized cloves of garlic and add to the mix. Blend
well.
This is going to be like a paste.
using a pastry or basting brush, daub the paste all over the chicken
pieces.
Arrange the pieces in the roasting pan in a single layer.
Cover tightly with plastic wrap and place in fridge.
When ready to bake, place the pan of chicken in a COLD oven. Turn the
oven up to 400 degrees and bake for 40 minutes.
Remove pan from oven, pour off juices.
Return pan to oven, reduce heat to 325 and bake an additional 20 to 25
minutes.
This will get very dark and crusty on the outside but should be moist
and tender on the inside.
--
Andie Paysinger & the PENDRAGON Basenjis,Teafer,Cheesy,Singer & Player
asenji@earthlink.net So. Calif. USA "In the face of adversity, be
patient, in the face of a basenji, be prudent, be canny, be on your
guard!"
http://home.earthlink.net/~asenji/