Categories: Poultry, Mexican 
      Yield: 5 servings 
  
      1 ts Saffron Threads                     2 cl Garlic Chopped 
    1/2 c  Lemon Juice                         1    (8 Oz.) Carton Plain 
      1    (3 1/2 Lb.) Fryer Skinned                Low-Fat Yogurt 
      2 ts Coriander Seeds                   1/4 ts Crushed Pequin Quebrado 
      2 ts Minced Gingerroot                        Chile 
      1 ts Ground Cumin                    
  
  Combine Saffron & Lemon Juice; Let Stand About 5 Min.  Drain, Reserving 
  Lemon Juice.  Set Aside Saffron Threads & Lemon Juice. 
   Discard Giblets & Neck Of Chicken. Rinse Under Cold Water & Pat Dry. Place 
  Chicken, Breast Side Up in A Shallow Baking Dish Coated With Cooking Spray. 
  Cut 2 (1/2 Inch Deep & 1 Inch Long) Slits in Each Chicken Thigh & Breast. 
  Pour Reserved Lemon Juice Into Slits. Cover & Marinate in Refrigerator 30 
  Min. Combine Reserved Saffron, Coriander Seeds, Gingerroot, Cumin, Garlic& 
  1/2 C. Yogurt Into Food Processor. Process Until Smooth. Transfer Mixture 
  To A Bowl.  Add Remaining Yogurt & Crushed Chile, Stirring Well. Spread 
  Yogurt Mixture Over Chicken; Cover & Marinate in Refrigerator 1 Hour. 
  Remove Chicken From Marinade, Reserving Marinade.  Place Chicken, Breast 
  Side Up, in A Shallow Roasting Pan; Spoon Reserved Marinadeover Chicken. 
  Bake At 400 F. For 15 Min.  Reduce Heat To 350 F. & Bake An Additional 1 To 
  1 1/2 Hours OR Until Drumsticks Are Easy To Move & Juices Run Clear. Let 
  Stand 5 Min. 
   (Fat 7.7. Chol. 83)