Total Calories: 617
Combine saffron, and lime juice; let stand about 5 minutes. Drain, reserving juice; set saffron and juice aside.
Discard giblets and neck of the chicken. Rinse under cold water and pat dry. Section chicken into; 2 breasts, 2 leg and thigh pieces, and 2 wings. In a ziplock bag, place chicken pieces and lime juice. Toss and refrigerate for 30 minutes.
Combine reserved saffron, coriander, ginger, cumin, garlic, and half of the yogurt into a blender or food processor, and process until smooth. Transfer to a mixing bowl and add remaining yogurt and crushed chili, stirring well. Spread yogurt over chicken and refrigerate 1 hour.
Remove chicken from marinade, reserving marinade. Place chicken in the bottom of a 12” or 14” warmed Dutch oven; spoon reserved marinade over chicken. Cover and bake at 400°F for 15 minutes. Reduce heat to 350°F, and bake an additional 1 hour, until juices run clear and chicken is tender. Let stand 5 minutes before serving.
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