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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Removing the skin from the chicken legs allows the spices in vindaloo paste to penetrate the meat, while yogurt locks in moisture during cooking. Ingredients:
1 cup plain yogurt (not low-fat; preferably greek-style) |
1/4 cup chopped fresh mint leaves |
1/4 cup chopped fresh cilantro |
2 tablespoons vindaloo paste (preferably patak's brand) |
1 teaspoon salt |
3/4 teaspoon black pepper |
6 whole chicken legs (thigh and drumstick; 3 3/4 pounds), skin discarded |
Directions:
1. Put oven rack in middle position and preheat oven to 500°F. Line rack of a broiler pan with foil.
2. Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler pan, arranging them in 1 layer.
3. Roast chicken until charred in some spots and cooked through, 25 to 30 minutes.
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