Chicken Chang-A-Lang

• 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

1. 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.

sage, paprika, cumin, red pepper, olive oil, butter, fresh squeezed lime, basil, ketchup, honey, chicken, scallions

Taken from www.epicurious.com/recipes/member/views/chicken-chang-a-lang-50106562 (may not work)