Indian Chicken

This is another easy version
of a spicy Indian dish that's delicious. It's not like I have any Indian blood, but once I tasted Indian food and
realized the spices are all things generally found in my kitchen cupboard, it
was hard not to experiment. So next time
you're at the store, buy some plain yogurt and vinegar so you'll be prepared,
then plan ahead to marinate this at least an hour or over overnight. Serve with rice or noodles, Indian bread and
simple vegetables. You're on your own
with the Sari. 

Indian Chicken Recipe

1 teaspoon each:

• Cinnamon
• Cumin
• Tumeric
• Ground cloves

• 2 garlic cloves, chopped or
  pressed
• 1 lemon, squeezed
• Salt and pepper
• 4 ounces plain yogurt
• 4 ounces plain white vinegar
• 4 ounces olive oil
• 1 whole chicken, cut in parts
  (or just use your favorite pieces)

In a medium bowl or baking dish, mix together
everything but the chicken. Then add
chicken pieces and turn to coat well. Refrigerate at least one hour or overnight. Bake 1 hour in 350 degree oven, or sauté in
skillet until cooked through.