Title: Cuban style fried chicken
 Categories: Toohot, Chicken
      Yield: 6 Servings
 
      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
      1    Whole 2 1/2 pounds frying
           Chicken, cut into pieces
           Vegetable shortening for
           Frying
  1 1/2 c  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.
  
  Yield: 6 servings