8 chicken drumsticks, skinned
1 1/4 teaspoons pepper, divided use
1 cup plain yogurt
1 1/4 teaspoons cumin, divided use
3 tablespoons finely chopped cucumbers
1/2 teaspoon salt
2 tablespoons chopped fresh cilantro
1 cup pecan pieces
1 cup corn flakes
1 tablespoon prepared mustard
3/4 teaspoon cayenne pepper
1 tablespoon fresh lime juice
1 tablespoon freshly grated ginger
1/4 cup minced fresh
Chives
Red leaf lettuce
Cherry tomatoes
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.
In food processor or blender container,
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. Place chicken on rack
of baking pan and bake in 375° F. oven about 45 minutes,
until chicken is brown and fork can be inserted with ease.
Arrange lettuce on platter, add chicken
and garnish with cherry tomatoes.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used
with permission.
Recipe
submitted by Gilda Lester, Wilmington, NC