| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Mexican |
Mexican, Poultry, Main dish |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Flour |
| 1 |
tb |
Ground cumin |
| 1 |
ts |
Paprika or cayenne |
| 1 |
ts |
Salt |
| 3 1/2 |
lb |
Chicken-cut up |
| 2 |
tb |
Oil |
| 2 |
c |
Harissa Sauce (#45) |
| 1/4 |
c |
Water |
INSTRUCTIONS
In bowl, combine flour, cumin, paprika, and salt. Rinse the chicken and pat
dry with paper towells. Dredge in the flour to coat well. Reserve the
extra flour. In lge. Dutch oven, heat lil. Brown chicken on both sides, abt
5 min. per side. Drain off any excess oil. Add the sauce, cover, and
simmer over low heat for 45-60 min. Test for doneness by pricking
drumstick. Chicken is done when juice runs clear and flesh is very tender.
Remove chick. to a warmed platter, leaving the cooking liquids in the pan.
Combine 2 tbs. of the reserved flour with 1/4 cup water. Stir to make
smooth paste. Bring cooking liquids to boil, stirring frequently to
prevent scorching. Stir in the flour and cook, stirrring constantly until
the sauce thickens. Remove from the heat. Pour sauce over chicken and
serve at once.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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