- Calories per serving 226
- Fat per serving 10.4g
- Saturated fat per serving 2.7g
- Monounsaturated fat per serving 4.4g
- Polyunsaturated fat per serving 2g
- Protein per serving 29g
- Carbohydrate per serving 3g
- Fiber per serving 1g
- Cholesterol per serving 154mg
- Iron per serving 1mg
- Sodium per serving 241mg
- Calcium per serving 61mg
How to Make It
Heat oven to 400°F, with a rack centered. Coat a medium roasting pan with the cooking spray; set aside.
In a large bowl, combine yogurt, oregano, chili powder, and salt and pepper. Add chicken; toss to coat. Transfer chicken to the prepared pan. Roast 20-25 minutes. Rotate pan and shift chicken pieces. Scatter on halved chilies. Continue cooking until chicken is dark-golden and shiny (20-30 minutes).
Transfer chicken and chilies to serving platter. Place roasting pan over high heat. Add coffee and 1/2 cup water. Stir with a wooden spoon, scraping up the flavorful crispy bits. Let the liquid boil and reduce for about 5 minutes. Serve this spicy gravy with the chicken.