Chicken Baked in Spicy Yogurt

Chicken legs, skinned 3 /12 pounds
Plain low fat yogurt 1 cup
Cumin ½ teaspoon
Dry mustard ½ teaspoon
Crushed red peppers ¼ teaspoon
Ground ginger ¼ teaspoon
Clove garlic, minced 1 each
Scallions, including green part, thinly sliced ½ cup

Rinse chicken under cold, running water, dry with paper towels. Stir together all the other ingredients, except scallions. Add chicken and turn pieces to coat with yogurt mixture. Cover and refrigerate for 8 hours or longer. Spray 13×9 inch pan with nonstick cooking spray. Arrange chicken in pan. Cover with remaining sauce. Bake uncovered at 350 degrees F for about 1 hour. Garnish with scallions.