1    Roasting chicken (4 lb)
Skinned and trimmed of fat
1 ts Ground cumin seeds
Salt and pepper to taste
1 tb Olive oil
2 tb Lime juice
GUAVA GLAZE
3/4 c  Guava jelly
3/4 c  Bottled guava nectar
Or guava juice
1/4 c  Lime juice
3 tb Jalapeno jelly
1 1/2 ts Worcestershire sauce
1 1/2 ts Red wine vinegar
1 ts Paprika
1/2 ts Ground cumin seeds
1 c  Papaya, diced (1/2 papaya)

To Marinate and Roast Chicken : Season chicken inside and out with
cumin, salt and pepper. Mix together the garlic and oil and rub over
the chicken. Tie the legs together and tuck the wing tips under the
back. Set the chicken in a shallow glass dish and sprinkle with lime
juice. Cover and marinate for 2-3 hours in the refrigerator.

Preheat oven to 400 F. Line a roasting pan with aluminum foil, set
chicken in the pan, cover loosely with aluminum foil and roast for 45
min.

To Make Guava Glaze: Meanwhile, in a small saucepan, combine guava
jelly, guava nectar or juice, lime juice, jalapeno jelly,
Worcestershire sauce, vinegar, paprika, and cumin. Bring to a boil.
Reduce heat to low and simmer, stirring often, until the sauce has
thickened and reduced to 1 cup, 10-15 min. Remove from the heat.

To Glaze Chicken: Once the chicken has roasted for 45 min, brush it
with hot glaze and return to the oven. Roast, uncovered, brushing
with glaze every 10 min, for 20-30 min more, or until the juices run
clear when the thigh is pierced with a fork and meat thermometer
inserted in the thigh registers 180 F. Transfer the chicken to a
warmed platter and brush with glaze one last time. Bring the
remaining glaze to a simmer. Remove from the heat and stir in papaya.
Serve the chicken with the glaze alongside.