1 cup plain yogurt
3 tablespoons finely chopped cucumbers
2 tablespoons chopped fresh cilantro
1 tablespoon prepared mustard
1 tablespoon fresh lime juice
1 tablespoon freshly grated ginger
1 1/4 teaspoons freshly ground black pepper, divided
1 1/4 teaspoons cumin, divided
1/2 teaspoon salt
8 skinless chicken drumsticks
1 cup pecans
1 cup corn flakes
3/4 teaspoon cayenne pepper
1/4 cup minced fresh chives
red leaf lettuce
cherry tomatoes for garnish, optional


1. In large bowl, place yogurt. Add cucumber, cilantro, mustard, lime juice, ginger, 1/2 teaspoon of the pepper, 1/2 teaspoon of the cumin and salt; stir to mix well. Add chicken to mixture and turn to coat evenly.
2. Preheat oven to 375 degrees F. In food processor or blender, place pecans and corn flakes. Process to form fine crumbs; add cayenne pepper, remaining 3/4 teaspoon cumin and remaining 3/4 teaspoon pepper. Stir in chives, mix well and remove crumb mixture to shallow dish. Remove chicken from yogurt mixture and roll in crumbs, turning to coat evenly.
3. Place chicken on rack of baking pan and bake in oven until chicken is brown and fork can be inserted with ease, about 45 minutes. Arrange lettuce on platter, add chicken and garnish, if desired, with cherry tomatoes.
When testing chicken for doneness, a meat thermometer should be inserted into the chicken and should register 170 degrees F.
International Chicken 2
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