|Lemony Mint Chicken|
1 large chicken (about 2 kgs) skin, joint, wash and drain; 1 bunch mint leaves, washed and chopped; 3 spring onions, washed and minced; 1 medium onion, sliced fine; 1 large tomato, cubed; rind and juice of 1 lemon; 4 cloves garlic, crushed; 1 tsp black pepper, coarsely crushed; salt to taste and 2 cups thick home made curds or yoghurt.
Mix all the ingredients together and marinade the chicken overnight in the refrigerator. Next day, bring it to room temperature and transfer to a large pyrex dish. Bake in preheated oven at 250 C for 45 to 50 minutes or until done ( insert metal skewer in the chicken and when the juices run clear it is done). Serve hot with any flavoured rice and cucumber salad.