3 1/2 lb. broiler-fryer chicken cut into serving pieces
1 c. plain yogurt
1 1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. dry mustard
1/4 tsp. red pepper flakes
1/4 tsp. ground ginger
1 clove garlic, put through garlic press
1/2 c. scallions sliced diagonally in 1-inch pieces including green part

Rinse chicken under cool water, pat dry with paper towels. In large bowl, stir together yogurt, salt, cumin, mustard, pepper flakes, ginger and garlic until blended.

Add chicken and turn to coat pieces with yogurt mixture. Cover and refrigerate at least 8 hours. Preheat oven to 325 degrees.

Arrange chicken skin side up in shallow baking dish. Spoon any sauce remaining over chicken. Bake, uncovered, 1 hour or until chicken is tender and skin is nicely browned. Garnish with scallions before serving. Yield 4 servings.