Chicken & Marinade . . .

3 to 4 lb. roasting chicken
2 Tbls. tahini
1 Tbls. prepared mustard
3 Tbls. pickled ginger
1 slice peeled fresh ginger - approx. the size of a quarter
1 tsp. toasted cumin seed
3 cloves garlic, peeled
juice and ring of one lemon
1/2 tsp. hot sauce
1 tsp. ground black pepper
1/2 tsp. salt
1/4 cup fresh mint leaves
1/4 cup fresh basil leaves
1/2 tsp. ground coriander
1 shallot
1 Tbls. canola oil

Pear Relish . . .
2 ripe Comice or D'Anjou pears, peeled, seeded and diced
1 sweet red pepper, cored and diced
2 Tbls. pickled ginger, minced
2 scallions cut into 1/8" slices
2 Tbls. vinegar from pickled ginger
2 Tbls. chopped mint leaves
1 tsp. sugar
1 Tbls. canola oil
1 Tbls. fresh orange juice
a dash of hot sauce
salt & pepper

Chicken & Marinade . . .
Wash chicken and pat dry. Combine all of the remaining marinade ingredients in a blender and puree until smooth. Place the chicken in a plastic bag. Pour the marinade over the chicken, spreading it so it covers the entire chicken. Close the plastic bag and refrigerate for 6 to 8 hours. Meanwhile prepare the relish.

Pear Relish . . .
Mix all relish ingredients and refrigerate.

To Assemble . . .

Preheat oven to 400 degrees. Place chicken in a roasting pan, making sure that it is totally covered with marinade. Roast chicken, basting occasionally, for approximately one hour, or until the juices run clear when a skewer is inserted into the thickest part of the thigh. Serve the chicken warm or cold with the pear relish served on the side.