Chicken Baked in Spicy Yogurt

8 servings

• 3 1/2 pounds broiler-fryer chicken, cut into serving pieces, or 3 lbs. chicken legs or breasts
• 1 cup low-fat plain yogurt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dry mustard
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon ground ginger
• 1 clove garlic, minced
• 1/2 cup scallion, sliced diagonally into 1-inch pieces, including green tops

1.  Rinse chicken under cold, running water; dry with paper towels.

2.  Stir together all the other ingredients, except scallions.

3.  Add chicken and turn pieces to coat with yogurt mixture.  Cover and refrigerate 8 hours or longer.

4.  Spray 13×9 – inch pan with nonstick vegetable cooking spray.

5.  Arrange chicken in pan.  Cover with remaining sauce.

6.  Bake uncovered at 350 for about 1 hour

7.  Garnish with scallions.