Marinated chicken with cucumber salad ^

4 servings

Ingredients

Quantity Ingredient
2½ pounds Chicken, halved
2 cups Plain yogurt
1 Onion, sliced
2 teaspoons Curry powder
1 teaspoon Ginger
2 cups Plain yogurt
½ Cucumber, thinly sliced
¼ cup Chopped chives
2 teaspoons Paprika
1 teaspoon Caraway seeds
2 cloves Garlic, crushed
1 teaspoon Salt
Black pepper

Directions

MARINADE

CUCUMBER SALAD

Wash chicken and pat dry; place in deep plate. Mix all marinade ingredients and pour over chicken halves. Refrigerate 6-8 hours, turning several times. Preheat oven to 350. Transfer chicken halves to ovenproof dish. Pour marinade over chicken and brush chicken well.

Bake 45 minutes, basting occasionally. To make cucumber salad, let yogurt drain through a coffee filter 15 minutes. Mix cucumber with yogurt. Add chives, salt and pepper. Serve salad with chicken.

Creative Cooking: Poultry Typed by Carolyn Shaw 1-95 Submitted By CAROLYN SHAW On 03-24-95

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