Fusion doesn't always work, but in this case the ingredients are harmonious. You marinate the chicken overnight so it absorbs the flavors. The next day, there's nothing to do but put it in the oven and then enjoy.
INDIAN-MEXICAN BAKED CHICKEN
4 tablespoons oil
1/2 teaspoon achiote seeds
3 cloves garlic
3 mini chipotle cubes (Knorr) or 2 canned chipotles
1/4 teaspoon (rounded) ground cumin
3/4 cup plain yogurt
3 pounds chicken thighs, about 6, skinned
Heat the oil in a small skillet over medium heat. Add the achiote seeds and cook until the oil turns a deep yellow. Let cool, then strain out the seeds.
Combine the garlic, chipotle cubes, cumin and salt to taste in a mortar and pound until blended into a paste.
Place the yogurt in a bowl. Add the strained achiote oil and the pounded seasonings and mix well.
Place the chicken in a storage container. Add the yogurt mixture and turn the pieces to coat thoroughly. Cover and refrigerate overnight.
The next day, remove from the refrigerator 1 hour before cooking.
Preheat the oven to 350 degrees. Line a 13x9-inch baking pan with foil and spray the foil with nonstick spray. Place the chicken pieces in the pan. Bake 1 hour. Remove from the oven and arrange in a serving dish.
Makes 4 to 6 servings.