- 3 tablespoons cumin seeds
- 3 garlic cloves, peeled
- 2 teaspoons coarse salt
- 1 teaspoon freshly ground black pepper
- 3 fresh limes, juiced
- 2 fresh oranges, juiced
- 1 fresh grapefruit, juiced
- 1 whole 2 1/2 pounds frying chicken, cut into pieces
- Vegetable shortening for frying
- 1 1/2 cups flour
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" to 3/4" 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.