1 lemon rind, grated
6 tbsp lemon juice
2 tsp. salt
4 chicken quarters
1 tsp coriander
½ tsp cumin
1 tsp ginger
1 clove garlic , crushed
2 tbsp paprika
pinch Scant cayenne
1 ¼ cup yogurt
1 tbsp vinegar
¼ cup butter
1 can large crushed tomatoes
1 cup yellow pepper, chopped
Mix the lemon rind, 2 tablespoons of the juice, and the salt.
Make gashes in the flesh of the chicken and rub in the mixture.
Mix the coriander, cumin, ginger, garlic, paprika, and cayenne.
Blend with the rest of the lemon juice, add the yogurt and vinegar.
Spread over the chicken and cover.
Marinate overnight in refrigerator.
Preheat the oven to 400 degrees F.
Place the chicken on a rack in a roasting pan for 15 minutes.
Baste with the remaining marinade and the butter.
Remove and add in tomatoes and peppers.
Reduce the heat to 350 degrees F and cook for 1 hour, then increase heat again to 400 degrees F for 15 minutes.
Sugar: 4g
:
Calcium: 74mg
Calories: 259kcal
Carbohydrates: 8g
Cholesterol: 76mg
Fat: 19g
Fiber: 1g
Iron: 1mg
Potassium: 414mg
Protein: 14g
Saturated Fat: 5g
Sodium: 687mg
Vitamin A: 569IU
Vitamin C: 48mg
