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Spicy Roast Chicken
1/2 C ground almonds
1/2 C shredded coconut
2/3 C vegetable oil
1 onion, finely chopped
1 tsp. fresh gingerroot, chopped
1 tsp. garlic, crushed
1 tsp. chili powder
1-1/2 tsp. Garam Masala
1 tsp. salt
2/3 C plain yogurt
4 chicken quarters, skinned
Garnish:
Fresh cilantro leaves
1 lemon, cut into wedges
In a small pan, dry-roast ground almonds and coconut over low heat; set aside. Heat vegetable oil in a skillet. Add the chopped onion; cook over low heat, stirring occasionally, until golden brown. Place the ginger, garlic, chili powder, Garam Masala and salt in a bowl with the yogurt. Add almond and coconut; mix well. Add the onions to the spice mixture, blend, and then set aside. Arrange chicken quarters in a single layer in the bottom of a baking dish. Spoon spice mixture over the chicken sparingly. Cook in a preheated 325-degree F oven for thirty-five to forty minutes or until meat is no longer pink. Garnish with the cilantro and lemon wedges. Serve.
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