In Madhur Jaffrey's book
"From Curries to Kebabs:
Recipes From the Indian Spice
Trail" (Clarkson Potter,
2003), which explores the
dispersion of Indian food
worldwide, there is a recipe from
Durban, South Africa, for chicken
roasted whole with a forcefully
seasoned ginger and chili paste The
chicken is skinned before seasoning
and cooking, not a demanding job
but one that requires care The
fragrant heat of the chicken, which
stayed moist thanks to its foil
cocoon, even seemed to tease some
spicy flavors from the Marcel
Lapierre Morgon Beaujolais I poured
with dinner
