|Chicken quarters/2/3 pound chickens||8 , cut into serving pieces|
|Lemon juice||1⁄2 Cup (8 tbs)|
|Garlic cloves||6 Large|
|Cumin seed/2 teaspoons ground cumin||2 Teaspoon|
Wash chicken, pat dry with paper towels.
Place in baking pan or casserole, skin side up.
Put lemon juice and garlic cloves into electric blender container.
Lightly "toast" whole cumin seed in a heavy dry skillet over low heat, stirring constantly, for a few minutes.
Do not let it burn.
Add to lemon juice and garlic and blend until mixture is liquefied.
Brush chicken with cumin marinade, sprinkle with salt and pepper to taste, and set aside for at least an hour before cooking time (to absorb flavor).
Meanwhile, preheat oven to 350 degrees F.
Cover chicken, bake in preheated oven for an hour.
Remove cover, baste chicken, turn oven to 400 degrees F and continue to bake for 1/2 hour or until chicken is golden brown.