- Prepare marinade:
- 1\frac{1}{2} tsp ground cumin
- 1\frac{1}{2} tsp ground paprika
- \frac{1}{2} tsp ground cayenne – reduce or omit if you prefer less spicy, it will still be very tasty.
- 1\frac{1}{2} tsp ground turmeric
- \frac{1}{2} tsp ground black pepper
- 1\frac{1}{2} tsp salt
- 1-2 cloves garlic, mashed
- 3 Tb lemon juice

- Rub chicken in marinade:
- 750 g (1\frac{1}{2} lbs.) chicken pieces, skin removed – less spattering when baking and marinade penetrates better.

- Refrigerate 3 hours or more.
^{1)} - Bake at 200° C (400° F) for
*45 minutes*, turning once after about 20 minutes. Brush with a little oil at first, then baste 3-4 times.^{2)}

Good left-over cold. |
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