Stir the yogurt, cream,
almond, raisins, honey, lemon juice and rind, cumin seeds and turmeric
well together and marinate the chicken 4 hours. Put the chicken in an
oven dish, spoon the rest of the marinade on top and bake it in the
oven for 35 minutes at 180 degrees Celsius.
Stuff the chicken with
bay leaves, rosemary and oregano. Put salt and pepper to taste on the
outside and fry it on all sides in the butter until golden brown. Keep
the butter apart. Put the chicken in an oven dish, pour the pernod on
top and sprinkle with anis seed. Cook the potatoes 5 minutes, cut them
in four and arrange around the chicken. Pour the melted butter on top.
Put salt and pepper on the potatoes to taste and cover the dish with
aluminum foil. Bake 50 minutes at 180 degrees
Celsius, take off the foil and bake
15 minutes more.