Serves 4

Ingredients

• 4 chicken quarters
• 200g plain yoghurt
• 1 small onion, finely chopped
• 1 tablespoon paprika
• 1 tablespoon tomato paste
• ½ teaspoon salt
• ½ teaspoon ground ginger
• 1 clove garlic, crushed
• freshly ground black pepper
• 2 bay leaves
• grated zest of 1 lemon
• parsley to garnish

Method

Skin chicken and make slashes in the flesh with a knife
Mix all remaining ingredients together for marinade.
Place chicken into bowl and pour over marinade, mix well.
Cover and refrigerate overnight.
Preheat oven to 180 C
Arrange chicken on a wire rack over a roasting dish.
Bake at 180 C for 1 hour, basting every 15 minutes with marinade.
Serve garnished with parsley

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Method