Tandoori Chicken Thighs Ww (marinade , Oamc)

Total Time: 33 mins Preparation Time: 10 mins Cook Time: 23 mins

Ingredients

• 1/2 cup nonfat yogurt, plain
• 1 tablespoon paprika
• 1 tablespoon ginger, freshly peeled and minced
• 1 garlic clove, minced
• 1 teaspoon curry powder
• 1/4 teaspoon cinnamon
• 1/4 teaspoon saffron thread (or 1/4 tsp ground tumeric)
• 16 ounces chicken thighs (4 ct.)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper, freshly ground

Recipe

• 1 combine the yogurt, paprika, ginger, garlic, curry powder, cinnamon, and saffron in a zip-top plastic bag. zip closed and squish with your hands to mix the ingredients inside the bag. open and add chicken.
• 2 refrigerate. turning the back occasionally, at least 8 hours or overnight. this is the point where i put this in the freezer.
• 3 preheat oven to 450 degrees. place a rack inside a roasting pan. spray the rack with non-stick spray. remove the chicken from the marinade and discard marinade. transfer chicken to the pan rack and sprinkle with salt and pepper.
• 4 roast chicken until cooked through, 22 - 25 minutes.
• 5 according to ww book: 1 thigh has 169 calories, 9 g fat, 2 g sat fat, 0 g trans fat, 75 mg cholesterol, 364 mg sodium, 1 g carbs, 0 g fiber, 12 g protein, 21 mg of calcium. each thigh is 4 pts.