Ingredients Jump to Instructions ↓

  1. 3 tablespoons 45ml Cumin seeds

  2. 3 Garlic cloves - peeled

  3. 2 teaspoons 10ml Coarse salt

  4. 1 teaspoon 5ml Freshly-ground black pepper

  5. 3 Fresh limes - juiced

  6. 2 Fresh oranges - juiced

  7. 1 Fresh grapefruit - juiced

  8. 2 1/2 lbs 1135g / 40oz Frying chicken - cut into pieces Vegetable shortening - for frying

  9. 1 1/2 cups 93g / 3 1/3oz Flour

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To make the marinade, place the cumin seeds in a dry pan and toast over medium heat, shaking pan until the seeds' aroma is released; about one minute. Combine the seeds with the garlic, salt and pepper in a mortar and mash with a pestle to create a paste, or process in a mini food processor or blender. In a large bowl, mix the citrus juices, then stir in the paste and combine well. Immerse the chicken pieces in the marinade and allow to sit for three hours or overnight. When you're ready to cook the chicken, place the flour on a large plate. Remove the marinated chicken pieces from the bowl and dredge them in the flour; set aside. Heat 1/2 inch to 3/4 inch shortening in a large, heavy pan over medium heat until hot but not smoking. Place chicken in the pan skin side down and fry 8 to 10 minutes per side until lightly browned on all sides. Turn heat to medium-low and partially cover pan. Continue cooking, turning frequently until cooked through, about 25 minutes. Remove chicken from oil and place on a platter lined with paper towels to drain. This recipe yields 6 servings.


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