Courtesy of PureZing

A spicy marinade of yogurt, chili, ginger, and more.

Serves 4

INGREDIENTS:

1 teaspoon hot chili powder
1 Tablespoon fresh lemon juice
4 organic, free-range chicken breasts (either bone-in or boneless)

Marinade:
4 Tablespoons Greek-style yogurt
3 cloves garlic
2 Tablespoons raisins
1 ½ inch piece of peeled, fresh ginger
1 teaspoon cumin seeds
3 teaspoons ground coriander
1 red chili

DIRECTIONS:

Combine chili powder and lemon juice.

Make several cuts on both sides of each chicken breast. Dip the chicken in the lemon yogurt till coated and set aside for 20 minutes.

Put marinade ingredients in blender or processor and puree. Pour on top of the chicken, cover and marinate in the refrigerator for 3 hours.

Preheat the oven to 400 degrees.

Put enough water in the bottom of a roasting pan to just cover.

Place a rack over the water and place chicken on the rack. Roast the chicken for 40 minutes, basting with the leftover marinade. Dispose of any leftover marinade, and serve chicken while hot.