CUBAN CREOLE FRIED CHICKEN (for four)
4 garlic cloves, minced
1 small onion, sliced
1 teaspoon dried oregano
1 teaspoon ground cumin
¼ cup fresh orange juice
¼ cup fresh lime juice
1 chicken, 3 to 4 pounds, cut into serving pieces, or 2-½ to 3 pounds chicken parts, trimmed of excess fat
corn, grapeseed or other neutral oil for deep frying
1. Combine the first 6 ingredients in a large dish, then add the chicken and turn to coat with the marinade. Cover and refrigerate for at least 30 minutes. When ready to cook, remove the chicken from the marinade.
2. Heat 2 inches of oil over medium high heat in a large, deep skillet or wide saucepan with a lid. When the oil reaches 350* — use an instant read thermometer or a pinch of flour, which will sizzle at the right temperature — raise the heat to high and begin to add the chicken pieces slowly but steadily, skin side down (if you add them all at once, the temperature will plummet). When they have all been added, cover the skillet, reduce the heat to medium-high, and set a timer for 7 minutes. After 7 minutes, uncover the skillet, turn the chicken, and continue to cook, uncovered, for another 7 minutes. Turn the chicken skin side down again and cook for about 5 minutes more, turning as necessary to ensure that both sides are golden brown.
3. As the chicken pieces finish cooking (the juices near the bone will run clear)remove them from the skillet and drain them on paper towels. Serve hot, warm or at room temperature.
from Mark Bittman, The Best Recipes in the World