4 each chicken thighs and drumsticks (about 2 lbs.), skin removed
4 med. sweet potatoes (about 8 oz. each), scrubbed
MARINADE:
1 c. plain lowfat yogurt
1 T. curry powder
1-1/2 t. minced peeled fresh ginger
1 t. each paprika & minced garlic
1/2 t. salt
TOPPERS:
1/4 c. golden raisins
1 T. butter
GARNISH: Chopped cilantro or parsley
Instructions
With a sm. pointed knife, cut 1-in. deep slits about 1 in. apart in chicken. Pierce potatoes & wrap bottom halves with foil.
Heat outdoor grill. Mix Marinade ingredients in a lg. bowl. Add chicken and turn to coat, rubbing some marinade in the slits.
Place potatoes near edges of grill, away from direct heat to prevent scorching. Cover grill & cook potatoes 10 min. Add chicken to grill (reserve Marinade in bowl). Cover grill & cook 30 to 35 min., turning chicken once & basting with reserved Marinade after 15 min., until juices run clear when meat is pierced & potatoes are soft.
cut a slit in top of potatoes; push ends toward center to open. Add butter & raisins, then sprinkle with cilantro
Originally Submitted
12/12/2007
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