Spicy Marinated Chicken

• 1 3 1/2-pound chicken
• 1 medium onion chopped coarse
• Juice of 1 lemon
• A 1-inch piece of fresh ginger, grated
• 3 tablespoons sun-dried tomato paste
• 1 1/2 tablespoons medium-hot curry powder
• 1/2 teaspoon red pepper flakes (or to taste)
• 1 to 2 tablespoons peanut or vegetable oil

1. Cut the chicken into eighths and remove the skin, except from the wings.
2. Set aside.
3. Combine the remaining ingredients in a food processor and puree.
4. Coat the chicken pieces thoroughly with the mixture and allow them to marinate for two to three hours, or overnight.
5. Preheat broiler or grill.
6. Place the chicken pieces on a rack and cook until done (about 20 minutes), turning occasionally.

chicken, onion, lemon, ginger, tomato paste, mediumhot curry powder, red pepper, peanut

Taken from cooking.nytimes.com/recipes/3845 (may not work)