2 lbs. chicken pieces Salt Pepper 1/3 C. plain yogurt 1/3 C. apricot jam, large pieces cut up 1-1/2 tsp. ground cumin
1. Remove skin from chicken, if desired. Arrange chicken pieces in 13x9x2-inch baking pan, skin side up, so pieces do not touch. Sprinkle lightly with salt and pepper. 2. Bake, uncovered, in a 375 degree oven for 40 minutes. Drain off any fat from pan. 3. Meanwhile, stir together the yogurt, apricot jam, and cumin. Spoon yogurt mixture over chicken. Bake 5-10 minutes more or until chicken is tender and no longer pink. Nutrition: 351 calories, 14g fat, 4g sat fat, 21g carbs, 35g protien
Poultry