Vindaloo Chicken

I am not sure exactly the timing of these two shows but they both aired on my local PBS channel right after Gourmet magazine was removed from the presses.
I am talking about 'Diary of a Foodie' and 'Adventures with Ruth'.
If you get a chance to see the reruns, do watch.

This marinade makes the chicken so moist, that even removing the skin doesn't stop the thighs from getting black but not burnt.

The Nudge raved about this dish and gave me permission to make this as many times as I like. It must have been good because he does not like dark meat.

I used to make my own vindaloo paste but now I buy the spices from Penzys, add that to the yogurt and then the rest of the herbs.

Chicken Vindaloo
Adapted from Diary of a Foodie, 2008
* 1 cup plain yogurt (not low-fat; preferably Greek-style)
* 1/4 cup chopped fresh mint leaves
* 1/4 cup chopped fresh cilantro
* 2 tablespoons vindaloo paste (preferably Patak's brand)
* 1 teaspoon salt
* 3/4 teaspoon black pepper
* 6 whole chicken legs (thigh and drumstick; 3 3/4 lb), skin discarded

Stir together all ingredients except chicken in a large bowl until combined well. Coat both sides of chicken legs well with yogurt mixture (use all of it), then transfer to broiler pan, arranging them in 1 layer.
I put everything into a large zip bag and marinade overnight.
Roast chicken until charred in some spots and cooked through, 25 to 30 minutes or put them on the grill and cook until they blacken on all sides.

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