6 To 8 Chicken thighs, skin -off 16 oz Plain low-fat yogurt 1 tb Ground cumin 2 ts Coarse ground black pepper 1 ts Ground cinnamon 1/2 ts Ground cloves 1/2 ts Salt 2 ts Paprika

Slash chicken thighs in several places with small knife; place in shallow baking dish; set aside. In small bowl, combine yogurt, cumin, pepper, cinnamon, cloves, and salt. Pour over chicken; turn to coat well; cover. Chill 2 hours or overnight, turning occasionally. Preheat broiler. Place chicken thighs on broiler rack or foil lined jelly-roll pan. Broil 5 to 6 inches from heat, turning occasionally, 25 minutes or until chicken is tender. Place on serving platter; sprinkle with paprika.