4 lb cut-up chicken
1 tbs ground cumin seeds
1 1/2 tbs paprika
1/2 tsp cayenne pepper
1 tbs ground turmeric
1 tsp freshly ground black pepper
2 tsp salt
3-4 cloves garlic, peeled and mashed to pulp
6 tbs lemon juice
2-3 tbs chopped cilantro
Preperation:
Combine the cumin, paprika, cayenne, turmeric, black pepper, salt, garlic and lemon juice in a small bowl. Mix well. Rub this mixture over the chicken pieces, pushing the paste inside any flaps of skin and openings that you find, stuffing some paste along the bone of the drumsticks. Spread the chicken pieces in shallow baking tray, cover with saran wrap and refrigerate for 6 hours.
Cooking:
Preheat the oven to 400 degrees. Bake the chicken 40-45 minutes, until done. Baste the chicken pieces with drippings 3-4 times. Drain chicken. Place chicken on a platter and garnish with cilantro.
Serves 5-6.
Wok on the Wild Side 