Pull the skin off chicken pieces and trim fat. Prick the flesh and make diagonal slashed, 1-inch apart using a paring knife. Set aside in a bowl. Mix all the ingredients of the marinade in an electric blender or a food processor and process until thoroughly pureed. Pour the marinade over chicken, toss and rub, to coat thoroughly. Cover and refrigerate for 8 hours or overnight. Preheat oven to 500 degrees F. Place chicken in a single layer over a rack positioned in sheet pan. Bake in the middle of the oven for 25 minutes, basting once with marinade juices and oil, or until cooked. Serve immediately, accompanied with Pan-Roasted Potatoes and Onions with Cumin and Indian Salsa. Yield: 4 servings Recipe by: CHEF DU JOURSHOW #DJ9455 - JULIE SAHNI
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