Ingredients:
1 (3 lb) chicken, cut in half
10 cloves garlic, minced
1/4 cup lime juice
1 teaspoon ground cumin
1 cup white wine
1 teaspoon salt
1 small onions, cut into chunks
2 shallots
1/2 teaspoon fresh ground black pepper
1/4 cup olive oil
Directions:
Rub the chicken inside and out with the minced garlic.
Place the remaining ingredients, EXCEPT FOR THE OLIVE OIL, in a food processor or blender; process until the onion and shallots are very finely chopped.
Place the chicken in a glass bowl and pour the marinade over, turning the chicken to make sure the marinade is spread evenly; refrigerate one hour.
Remove the chicken from the marinade (discard the marinade) and preheat your oven to 375F.
In a frying pan, heat olive oil over medium-high heat; when pan is hot, brown chicken on both sides, one half at a time.
Remove and place in a shallow roasting pan, skin side up, and roast 30-35 minutes, or until cooked through; check by piercing meat, if juices run clear the chicken is done.
Place the chicken on a carving board and cut into serving pieces.
Servings: 4
Time preparation: 80 min.
Time total: 125 min.