Tandoori Chicken With Olive Raita Recipes

Yield: 24 (11 ounce) Servings

INGREDIENTS

Nonfat plain yogurt, divided 1 1⁄2 qts.
Peeled, seeded and diced cucumber 1 1⁄2 qts.
California Ripe Olives, wedged 1 1⁄2 qts.
Finely chopped red onion 1 1⁄2 qts.
Chopped parsley 3⁄4 cup
Ground coriander 1 Tbsp.
Kosher salt 1 Tbsp.
Ground black pepper 1 tsp.
Prepared tandoori marinade 1 1⁄2 cups
Skinless chicken legs, split into 12 lbs.
thighs and drumsticks

DIRECTIONS

1. In a medium sized mixing bowl, combine 1 quart yogurt
with cucumbers, California Ripe Olives, onions, parsley and
coriander. Season to taste with salt and pepper, cover and
refrigerate.
2. In a shallow hotel pan, whisk together remaining yogurt
with tandoori marinade. Place chicken legs into marinade
and toss until evenly coated. Cover and refrigerate for at
least one hour.
3. Grill marinated chicken over medium heat for 12-15
minutes, turning occasionally until cooked through and
lightly charred on all sides. Serve on a bed of cucumber
and olive mixture.

Nutritional Analysis Per Serving: Calories 300, Fat 11g, Cholesterol 136mg, Sodium 1228mg, Carbohydrate 12g,
Protein 39g, Calories from fat 32%