Ingredients
1 teaspoon of sage
1 tablespoon of dried or powdered saffron
1 teaspoon of paprika
1/2 teaspoon of dried cumin
1/2 teaspoon of red pepper flakes
1 cup of olive oil
2 teaspoons of real butter
1 whole fresh squeezed lime
1/2 teaspoon of basil
1/2 teaspoon of parsely
1 tablespoon of ketchup or tomato puree
2 tablespoons of honey
2 lbs of chicken chopped and scored
(on the side) scallions and red onions chopped
Preparation
Combine all ingredients in a mixing bowl and pour over chicken. Cover and let it sit in the refrigerator for an hour. Preheat oven to 300 degrees. Place chicken and its marinade into a covered oven safe dish. Let cook for 30-40 minutes or until chicken is no longer pink. Sautee the red onions and scallions in butter over medium heat for approximately 6-8 minutes then serve as a garnish on top of chicken and steamed brown or white rice.
