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Spicy Baked Chicken

chicken - breast, chicken - other

1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon turmeric
2 tablespoons lemon juice
1 tablespoon vegetable oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cloves garlic; minced
2 lb skinless chicken legs or breasts
----salsa----
2 tomatoes; diced
1/2 cup chopped fresh coriander or parsley
1/4 teaspoon salt
1/4 teaspoon pepper

Legs are a few grams higher in fat than breasts, which makes them juicier and more flavorful. For more spicy heat, up the cayenne pepper to 1/2 teaspoon. Serve with rice pilaf and asparagus. In small nonstick skillet over medium heat, toast cumin, paprika and turmeric for about 20 seconds or until beginning to darken. Remove from heat, stir in lemon juice, oil, salt, pepper, cayenne and garlic. Arrange chicken in single layer on rimmed baking sheet; brush with lemon mixture. (Chicken can be prepared to this point, covered and refrigerated for up to 8 hours.) Bake in 375 F oven, turning halfway through cooking time and brushing twice with mixture, for 35 to 40 minutes or until juices run clear when chicken is pierced. Salsa: Meanwhile, in small howl, combine tomatoes, coriander, salt and pepper. Serve with chicken.

Contributor: Canadian Living - June, 1997

Yield: 4 servings.

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