Cumin-Yogurt Chicken

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Considered more flavorful and juicy, the dark meat of the chicken is preferred over the white in the Med-rim region. These tender thighs are marinated in yogurt and garlic and spiced with cumin and cilantro.
4 servings (serving size: 2 chicken thighs)


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1 cup sliced onion, separated into rings
1/2 cup chopped fresh cilantro
1/2 cup plain fat-free yogurt
2 tablespoons ground cumin
1/4 teaspoon salt
1/4 teaspoon ground red pepper
2 garlic cloves, crushed
8 chicken thighs, skinned (about 3 pounds)
Cooking spray
2 teaspoons ground sumac or 1 teaspoon grated lemon rind


Preheat oven to 350°.

Combine first 7 ingredients in a large bowl; stir well. Add chicken, stirring to coat with yogurt mixture. Cover and marinate in refrigerator 3 hours, stirring occasionally.

Place chicken and marinade in a 13 x 9-inch baking dish coated with cooking spray. Sprinkle sumac over chicken mixture. Bake at 350° for 35 minutes. Turn chicken over, and bake an additional 35 minutes or until done. Serve over couscous.

Created date

April 2004

Nutritional Information

Calories 301
Caloriesfromfat 28 %
Fat 9.4 g
Satfat 2.3 g
Monofat 3.1 g
Polyfat 2.2 g
Protein 45.1 g
Carbohydrate 7.2 g
Fiber 1.2 g
Cholesterol 179 mg
Iron 4.8 mg
Sodium 364 mg
Calcium 126 mg