Spicy Roast Chicken

1/4 cup almonds; ground
1/3 cup coconut; shredded
2/3 cups oil
1 onion; chopped
1 tsp. ginger; minced
1 tsp. garlic; minced
1 tsp chili powder
1 1/2 tsp. garam masala
1 tsp. salt
2/3 cup yogurt
4 chicken quarters; skinned

1. In a heavy pan, dry roast the ground almonds and coconut; set aside.
2. Heat the oil in a pan and fry the onion, stirring until golden brown.
3. Combine the ginger, garlic, chili powder, garam masala, salt and the yogurt.
4. Add the almonds and coconut; mix well.
5. Add the onions to the spice mixture, blend and set aside.
6. Arrange the chicken pieces in a casserole.
7. Spoon the spice mixture over the chicken sparingly.
8. Cook in a pre-heated ovem, 425 F for 35 - 45 minutes.

Note: I put too much of the spice mixture on mine. It was still good though.


Popular posts from this blog

Somali Rice with Raisins and Onion Garnish served with Sweet Sukkhar and Fried Potatoes

A Step-by-Step Guide to Making Sambusa Wrappers

Somali Cake