Title: Yogurt Curried Chicken Wings
Categories: Appetizer
Yield: 4 Servings

1 tb Plus
1 ts Peanut oil
2 tb Mild or hot curry powder
2 ts Ground cumin
1 ts Ground red pepper
2 ts Dried oregano leaves
1 ts Ground coriander seed
1 ts Gound cardamom
1 ts Ground ginger
1 ts Salt
1/2 ts Black pepper
3/4 c Plain nonfat yogurt
1 tb Plus
1 ts Honey
2 1/4 lb Roaster chicken-wing
-drumsticks; skinned

submitted by: johanssen@matnet.com
In small skillet, heat oil; add curry powder, cumin, oregano, coriander,
cardamom, ginger, salt, black pepper and ground red peppe. Cook over low
heat, sirring constantly, 15 minutes. Transfer seasoning mixture to small
bowl; with wire whisk, stir in yogurt and honey.

Spoon yogurt mixture into gallon-sze sealable plastic bag; add chicken.
Seal bag, squeezing out air; turn to coat chicken. Refrigerate at least 6
hours or overnight, turning ag occasionally.

Preheat oven to 45oF. Line large baking sheet with foil; spray with
non-stick cooking spray.

With tongs, arrange chicken in a single layer on prepared baking sheet.
Spoon any remaining sauce evenly over chicken. Bake 15-20 minutes, until
chicken is cooked through and golden brown.

EACH SERVING PROVIDES: 1/4 milk; 1 fat, 3 proteins; 20 optional calories

PER SERVING: 280 calories, 29g protein; 12g fat, 13g carbohydrate; 143mg
calcium; 665mg sodium 73mg cholesterol; 1g dietary fiber

DAVE

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