Kat's Cuban Fried Chicken
3 tb Cumin seeds
3 Garlic cloves; peeled
2 ts Coarse salt
1 ts Freshly-ground black pepper
3 Fresh limes; juiced
2 Fresh oranges; juiced
1 Fresh grapefruit; juiced
2 1/2 lb Frying chicken; cut into
-pieces
Vegetable
shortening; for
-frying
1 1/2 c Flour
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.