Romertoph Calcutta Chicken

1 chicken, cut in pieces
[1-1/2 teaspoons salt, divided]
[1/4 teaspoon pepper, divided]
juice of 1 lemon
3 tablespoons butter
1 tablespoon curry powder
1 tablespoon ground ginger
[1 teaspoon] grated nutmeg
[1 teaspoon] sugar
2 oranges, peeled and chopped
1/2 pint sour cream (1 cup)
1 egg yolk
[hot cooked rice]

Prepare Romertoph ahead by soaking. Rub chicken with 1 teaspoon salt and 1/4 teaspoon pepper. Sprinkle on lemon juice (reserve a few drops) and let soak in. Put pieces of butter in Romertoph and lay chicken on them. Cook [uncovered?] at 475 degrees F. for 40 minutes. Mix together curry, ginger, nutmeg, 1/2 teaspoon salt, 1/8 teaspoon pepper, and sugar; put on top of chicken, adding a few more drops of lemon juice. Cover and cook for 1 hour. Remove cover and cook 10 minutes. Finally, remove chicken from pot. To juices ,add sour cream thickened with egg yolk. Return chicken to pot, and serve with rice.

[Number of servings not given, but probably serves 6.]

(from Joni)