1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon paprika
1/4 cup fresh lime juice -- mixed with
1 tablespoon sugar
salt
1/4 teaspoon crushed red pepper
2 chickens -- cut up
--each about 3 pounds
2 cloves garlic -- minced
2 tablespoon vegetable oil
1-1/2 cups plain whole milk yogurt
Instructions:
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 broiler (or heat an outdoor grill) and set
the rack 4 inches away from heat source. Remove chicken from marinade
and broil, 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.
