Pritikin Style Malaysian Chicken - cooking recipe

Ingredients

48 ounces chicken breast halves, skinned
1 cup chicken stock or 1 cup vegetable stock, minus fat
1 cup tomato sauce
1/2 red wine vinegar
2 tablespoons red Burgundy wine
2 tablespoons frozen apple juice concentrate
2 teaspoons soy sauce
1 lemon, juice of
2 garlic cloves
2 teaspoons curry powder
2 teaspoons powdered ginger
2 teaspoons cardamom
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon red pepper flakes
1/2 teaspoon dry mustard
1 cup nonfat yogurt

Preparation

Place chicken pieces in a large bowl or pan. Place all the remaining ingredients, except yogurt, in a blender, and blend.
Pour the mixture over the chicken, turning to coat well. Cover and marinate over night in the refrigerator.
About 1 hour before serving, transfer chicken and marinade to a baking dish. Cover and bake at 350 degrees for 50 minutes, or until chicken is nearly done.
Remove from oven and spoon some of the chicken sauce into a small bowl. Allow sauce to cool slightly, then add the yogurt to the bowl and mix with the sauce.
Pour mixture over the chicken. Cover and return to the oven for 20 minutes, or until the chicken is tender.
The sauce may curdle slightly, but this will not affect the taste or quality of the dish.
Garnish with orange slices and parsley.
You can also sprinkle 1 1/2 cups of cooked peas over the chicken breast just before serving.