From Darren Kennedy of Oakland, CA
(adapted from Madhur Jaffrey's Indian Cookery)




1 tablespoon ground Cumin
1 tablespoon Paprika
1.5-1 tablespoon Cayenne
1 tablespoon Turmeric
1.5 tablespoon fresh ground Black Pepper
2 teaspoons Salt
2-4  cloves Garlic; mashed
6 tablespoons Lemon Juice
1 whole Chicken in pieces skinned
3 tablespoons vegetable oil

Skin the chicken and score the meat so that there are deep cavities. Combine the spices, salt, garlic and lemon juice in a bowl until it makes a thick paste. The proportions don't really have to be exact just don't use too much lemon juice so it's a thick paste and not watery. If you like more spice, add more cayenne, if you like garlic, put more in. Rub this mixture into the chicken pieces, pushing the paste into any flaps & openings. Marinade. The longer the better up to a day or more but you can cook it right away as well. You may want to wear rubber gloves if you don't want your fingers stained yellow with turmeric for 2 or 3 days.

Preheat the oven to 400F. Spread the chicken pieces in a baking tray. If the tray is big enough throw some vegetables in the tray with the chicken. I usually throw some brussel spouts in with a bit of salt and freshly ground pepper oil and lemon...or you can just coat them with any paste that is left over in the bowl.

Brush over the chicken pieces with oil and bake 20 mins. Turn the chicken and bake a further 25 mins (or till tender). Baste 3-4 times with drippings. If a lot of liquid accumulates in tray, remove extra fat and decant liquid into pan - boil down until somewhat reduced. Arrange the chicken pieces on a platter, pour over the sauce and serve at once.


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