Ingredients
Marinade
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons lime juice
6 garlic cloves, peeled & minced
1 1/2 teaspoons salt
1/2 teaspoon black pepper
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4 lbs skinless chicken pieces
1/4 cup flour
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In a large non-metallic bowl, whisk together the marinade ingredients. Add the chicken pieces, cover and refrigerate a minimum of 4 hours, preferably overnight. Remove chicken from marinade & blot on paper towels to dry. Reserve marinade. Sprinkle chicken with cumin & dust lightly with flour. In a large frying pan, heat oil until it starts to smoke. Quickly add the floured chicken, browning on both sides, just a minute or 2 on each side. (Do this in 2 batches to avoid overcrowding in pan). Remove chicken and set aside. In the same pan, saute the potato cubes until lightly browned on all sides. Remove potatoes then saute onion and pepper until limp. Return chicken and potatoes to pan. Add reserved marinade, tomato sauce, wine, olives and raisins. Cover and reduce heat to low and simmer until the chicken is done, 20-30 minutes. Don't overcook. Serve the chicken pieces over white rice with plenty of sauce.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar