1 teaspoon cumin ground
1 teaspoon paprika ground
1 teaspoon coriander ground
1/4 cup fresh lime juice mixed
-- with 1 tbs of sugar
salt and 1/4 teaspoon crushed
1 dash red pepper
2 chickens*
2 centiliter garlic -- , minced
2 tablespoon vegetable oil
1-1/2 cups plain whole milk yogurt
Instructions:
* (each about 3 pounds and cut up) In a small iron skillet toast the
coriander and cumin for a few seconds or until the spices emit a lovely
aroma. Remove from heat and cool for a moment. In a small mixing bowl
combine the toasted spices with the paprika, lime juice and sugar.
Season with 1 teaspoon salt and crushed red pepper. Prick the chicken
pieces all over and rub the pieces with half of the lime/spice mixture.
Combine remaining half of lime/spice mixture with garlic, vegetable
oil and yogurt. Marinate the chicken in the yogurt mixture for 24
hours, turning the pieces on occasion. Preheat the grill (or heat
an outdoor grill) and set the rack 4 inches away from heat source.
Remove chicken from marinade and grill, skin side down for about 15
minutes a side or until cooked through and browned. Let rest at room
temperature for up to an hour before serving. Or chill and bring back
to room temperature before serving.
