8 Chicken thighs, skinned
1 cn (8-oz) tomatoes, drained
2 tb Tomato paste
2 tb Chili sauce
2 Garlic cloves, crushed
1 Inch piece fresh gingerroot,
-grated
1 tb Garam Masala
2 ts Sugar
2 tb Light soy sauce
Juice of one lime
Juice of one lemon
Twists of lime peel
Twists of lemon peel
Rinse chicken; pat dry with paper towels. Slash meaty
parts of chicken two or three times.
Place chicken in a shallow non-metal dish and set
aside. Put tomatoes, tomato sauce, chili sauce, sugar,
Garam Masala, soy sauce, gingerroot, garlic, lime
juice and lemon juice in a blender or food processor
fitted with the metal blade; process until pureed.
Pour over chicken, cover and refrigerate 2 to 3 hours
to allow chicken to absorb flavors.
Preheat oven to 375 F. (190C). Put chicken and the
sauce in a roasting pan and cook, uncovered, 45 to 50
minutes, or until tender, basting with sauce 2 or 3
times during cooking. Serve hot, garnished with twists
of lime and lemon.
