1 chicken of approximately 1 1/2 kg
For the marinade
1/4 teaspoon ground cinnamon
2 teaspoons paprika
1/2 cup freshly squeezed lime juice
1/4 cup vinegar
To taste salt
For the yogurt sauce
1 tablespoon grated fresh ginger
1 onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 cup plain natural yogurt
1/2 cup melted butter
1 chicken of approximately 1 1/2 kg
For the marinade
1/4 teaspoon ground cinnamon
2 teaspoons paprika
1/2 cup freshly squeezed lime juice
1/4 cup vinegar
To taste salt
For the yogurt sauce
1 tablespoon grated fresh ginger
1 onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 cup plain natural yogurt
1/2 cup melted butter
Remove the skin from the chicken
Make a few incisions in the meat with a knife
Mix all the marinade ingredients
In a baking dish, rub the chicken with the prepared marinade and let it rest for about 15 minutes
Mix all the yogurt sauce ingredients, except the butter, to form a paste
Apply the paste to the chicken
Place in a moderate oven (350°F) preheated, for about 1 hour or until the meat is tender
Increase the oven temperature to 400°F
Continue baking for an additional 30 minutes, basting the chicken with butter from time to time until the sauce is nicely caramelized
Cut into pieces and serve still warm
Serves 6.
