Clay Pot
Chicken,Yogurt,Garlic,Ginger,Cumin,Coriander,Paprika
Saffron

Two days before cooking chickens, remove and discard skin from the
chickens. Pierce the chicken breasts thighs and legs several places with a
fork. Place chickens in a shallow GLASS baking dish and spoon on the lime
juice. Sprinkle evenly with the salt. Mix the yogurt, garlic, ginger,
cumin, coriander, paprika and saffron. Spread yogurt
mixture evenly over chicken. Cover lightly. Refrigerate for one or two
days. Soak top and bottom of 3 1/4 to 4 3/4 quart clay cooker in water
about 15 minutes. Drain. Place chickens, breast sides up, in cooker, spoon
any remaining marinade over chickens. Place covered cooker in cold oven.
Set oven at 475 F. Bake until chicken is tender and juices run clear when
thigh meat is pierced. About 1 hour. Remove cover, bake until coating is
crusty and brown, another five to ten minutes. Cut chickens in half,
garnish with green onions, lime wedges.

Consumers Cookbook.