Adapted from The Best of Clay Pot Cooking by Dana Jacobi

1 medium onion, sliced 2 tablespoons chopped cilantro

3 garlic cloves, chopped

1 tablespoon tamarind paste

1 serrano chile, seeded & chopped

1 anchovy fillet, drained & chopped

2 tablespoons soy

1 tablespoon fresh lime juice

1/4 teaspoon salt

1/2 teaspoon black pepper

1 4 1/2 to 5 pound chicken

In a blender combine the first 10 ingredients. Blend to a paste.

Rinse the chicken, dry with paper towels, and place on a plate.  Rub the inside of the chicken with one third of the spice paste.  Smear the remaining paste over the outside of the chicken.  Cover loosely with plastic wrap and refrigerate for 1 to 2 hours.

Transfer the chicken to a soaked 3-quart clay pot.  Cover the pot and place it in a cold oven.  Set the oven temperature to 450 degrees and cook the chicken for 1 hour and 25 minutes.

Remove the chicken to a serving plate.  Let stand for 10 to 15 minutes before carving.

Pour the pan juices from the pot into a small bowl and let sit until ready to serve.  Just before serving, skim off any fat that has risen to the top.  Carve the chicken and serve with the pan juices.

Serves 6.

For something different check out Sara’s Breakfast Apple Pie