Yemenite Roast Chicken with Cumin This easy roast chicken is one of my favorite holiday main courses. 3½ lb chicken 1/4 tsp salt 1/4 tsp pepper 1 tsp ground cumin 1/4 tsp turmeric 1 Tbs vegetable oil or olive oil Preheat oven to 400°F. Trim off excess fat from chicken. Mix together, the salt, pepper, cumin, turmeric and oil. Rub chicken all over with mixture. Set chicken in a roasting pan and roast 1 to 1½ hours, basting occasionally if desired. Pierce the thickest part of a leg with a skewer or sharp knife. When the juices run clear, the chicken is done. (Carve chicken and serve the pan juices separately , if desired.) Serves 4. From the "San Francisco Chronicle, 9/14/93 middle eastern recipe index christina m k al-sudairy subscribe!