Spicy & sweet baked chicken

Ingredient:

List (A)

Whole chicken: take out skin and cut into large pcs.
¼ cup of olive or canola oil.
1/2 tspoon turmeric powder
1 tspoon garlic powder
1 tspoon of ground mustard
2-3-tspoon of brown sugar
1-1/2 tspoon salt

List (B)

1-1/2 tspoon whole black pepper
½ tspoon red chilly flakes
1 large black cardamom
4 cloves
1” cinnamon
1 tspoon cumin
1 tspoon coriander seed

List (C)

1/ 2 tspoon of each, dry basil, thyme, rosemary, and oregano.

Dry roast the items from list (B). Turn off the heat and add ingredients from the list (C) and mix them together. Heat from skillet will roast the herb, and it will become very fragrant. Take it off in a plate and let it cool a little.

Dry grind all the roasted ingredients. Except chicken mix every thing together very well; now add the chicken to it and let it marinate for 1 hour over the counter or 12 hours in the fridge.

If using oven, then arrange marinated chicken pieces in a tray with wire rack inserted in the tray. Cover the tray with tin foil and put in the oven. Turn the broiler on low and let it cook like this for ½ hour. Then take the foil out and cut a piece of drumstick by the bone to see if it has been cooked. If no pink found, uncover the tray and cook little further until it’s start to caramelize and it appearance brown in color.
If using grill, arrange on the hot grill, where it is not directly on fire. Cook until no longer pink. Now put it on the very hot spot to caramelize. Decorate with chopped coriander leaf, a piece of lime and colored pepper. Serve.