Dennis said their hostess was so charming and loved her chicken recipe.  (She is also a physician and helped Dennis when he had some stomach trouble).

BAKED SPICED CHICKEN

MEAT:

MARINADE:

2 fresh ginger root (peeled and chopped)

1. Make diagonal cuts in the breast and thighs of the chicken.  Combine the lemon juice, salt and cayenne pepper, then rub the mixture all over the chicken, pushing it well into the cuts.  Put the chicken in a bowl and set aside for 30 minutes.
2. Meanwhile, make the marinade.  Put the raisins, almonds, honey, garlic, ginger, cardamon, cumin and tumeric into a blender.  Add yogurt and cream. Mix well.
3. Pour the marinade over the chicken, cover the bowl and marinate in the refrigerator for 24 hours, turning the chicken occasionally.  Remove from refrigerator and set aside at room temperature for 2 hours before baking.  Preheat oven to fairly hot (400 F).
4. Put the chicken into a deep roasting pan.  Pour 5/8 cup water into the pan and put the pan into the oven.  Roast the chicken, basting frequently with the liquid in the pan for one hour or until the chicken is cooked through and tender.  Remove the pan from oven and transfer the chicken to a warmed serving dish.  Pour the cooking juice over the chicken and serve at once.

Serve with yellow saffron rice.  Cook rice with 1 or 2 fried onions, chicken stock, 1/4 OR 1/2 tsp. tumeric.