6 To 8 Chicken thighs, skin
-off
16 oz Plain low-fat yogurt
1 tb Ground cumin
2 ts Coarse ground black pepper
1 ts Ground cinnamon
1/2 ts Ground cloves
1/2 ts Salt
2 ts Paprika
Slash chicken thighs in several places with small knife; place in
shallow baking dish; set aside. In small bowl, combine yogurt, cumin,
pepper, cinnamon, cloves, and salt. Pour over chicken; turn to coat
well; cover. Chill 2 hours or overnight, turning occasionally.
Preheat broiler. Place chicken thighs on broiler rack or foil lined
jelly-roll pan. Broil 5 to 6 inches from heat, turning occasionally,
25 minutes or until chicken is tender. Place on serving platter;
sprinkle with paprika.
