Chicken with spices and lime is a tasty dish of land on the Kenyan coast.
Combining chicken with sweet-and-sour is a classic of Indo-Eastern cuisine, as well as pairing with ginger and turmeric.
In the restaurants and houses of Mombasa and Malindi it is not uncommon to find this dish accompanied by rice flavored with garam masala.
HERE IS THE RECIPE

Ingredients:
1 whole chicken
two medium onions
a clove of garlic
a carrot
a stalk of celery
scalp
a root of ginger (or grated ginger)
coriander (or parsley)
meat spices (if sourced in Kenya, garam masala and beef mix spices)
chilli powder
one tablespoon of oil
halls

For vegetable broth: an onion, carrot, two stalks of celery, a potato, a tomato
Preparation: Make a clean cut in the belly of the chicken and clean it of the glands and entrails, lay it on a baking tray with a beat of onions, celery and carrots. Add one tablespoon of oil and a ladle of broth. Bake in the oven for about 40 minutes at 180 degrees, adding if necessary other broth.
In a pan, heat two ladles of broth and dilute ginger, chopped chives, chopped garlic, coriander, chilli pepper and meat spices for a couple of minutes.
When the chicken is ready, remove it from the oven, add the spices and finish cooking in the oven for another five minutes. 
Finally sprinkle with lemon and serve with boiled basmati rice and flavored with masala.