Goan chicken caferal

This dish comes from the state of Goa on the west coast of India. It tastes rather unusual for a chicken because it is mostly sour. It is also hot, if you use hot chilies. This combination might not be to everybody's taste, however, I liked it when I made it for the firt time and I continue enjoying it once in a while. It is also good cold as a quick snack. It takes slightly over an hour to make, plus 7 hours to marinate before roasting.

1 lb chicken
1/4 c lime juice
3 green chili, cut up finely
1 T coriander seeds, pounded in a mortar
1 t ginger paste
1 t garlic paste
1/2 inch cinnamon bark (or equivalent quantity of ground cinnamon)
8-10 pepper, ground
salt

Make a marinade:
in a bowl, combine green chili, coriander seeds, ginger, garlic, pepper, lime juice and salt. Cover the chicken with the mixture and leave to marinate for 6-7 hours.

Roast:
Preheat oven to 325F/180C (slow moderate oven). Place the chicken on a tray, cover with foil, roast for 45 mins. Remove the foil and roast for further 15 mins. (I don't remove the foil because I prefer when some juices are left with the meat.)

Remove the chicken from the roasting tray and leave to rest.