Recipe by Sharon Lebewohl
Serves 4

1 tablespoon ground cumin
1 tablespoon paprika
1 ½ teaspoons cayenne pepper*
1 tablespoon ground turmeric
½ teaspoon freshly ground black pepper
2-2 ½ teaspoons sea salt, or to taste
3 cloves garlic, peeled and mashed to a paste
6 tablespoons freshly squeezed lemon juice
4 chicken Leg Quarters
3 tablespoons vegetable oil

*This dish has a very red look which it gets from ground, hot red chilies. If you want the color-but not all the heat, combine paprika and cayenne in any proportion, as long as the end result is 1 ½ tablespoons.

Combine the first eight ingredients in a bowl. Rub the marinade all over the chicken, including under the skin. Spread the chicken in a shallow baking pan, skin side down and allow to rest at room temperature for 3 hours. If you choose to refrigerate it, bring it back to room temperature prior to cooking it.

Preheat oven to 400. Brush the chicken pieces with oil. Bake the chicken for 20 minutes.  Turn the chicken quarters over, and bake for another 25 minutes, or until the chicken is tender. Baste chicken 3-4 times during baking.

Skim the fat from the drippings. Pour the chicken drippings into a small saucepan. Boil the sauce until it is slightly reduced. Arrange the chicken on a platter and pour the reduced sauce over them.