1 tablespoon of cinnamon
1 tablespoon paprika
1 teaspoon cardamom
1 teaspoon cumin
1/2 teaspoon coarse salt
2 tablespoons canola oil
Mix well until you get a thick cream, coat chicken pieces, bake until skin is “really, really, really” crisp.
I am watching my weight so I remove the skin before eating but if you are not in the same situation the skin is really delicious!
Don’t throw away the fat at the bottom of the tray. Keep it in the fridge and use it to add an extra touch to rice and any stir fry vegetables.
Serve with green salad and(or) white rice.