BAKED BUTTERMILK CHICKEN

Steps:

• Combine buttermilk, chopped garlic, paprika, cumin, and coriander. Place chicken pieces and the buttermilk marinade mix in an airtight container and refrigerate overnight. Pre-heat oven to 180 C. Transfer the chicken pieces and marinade to an oven-proof casserole dish with a lid and bake for approximately 1 3/4 to 2 hours, until golden brown and cooked to the bone. Transfer the chicken to a serving plate, cover, and keep warm. Cooking will turn the marinade into a clear sauce, though the buttermilk will tend to separate and rise to the top. Transfer to a small saucepan. Mix the flour and a little warm water into a smooth paste and stir into the saucepan. Simmer while stirring, until the liquid turns into a thick gravy. Add warm water or milk if it thickens too much.You may want to use a blender to ensure an extra-smooth smooth texture. Serve with rice or mash.