Red Pepper Chicken Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3/4 cup: Flour,
1 tbsp: Ground cumin,
1 tsp: Paprika or cayenne,
1 tsp: Salt,
3 1/2 lbs: Chicken-cut up,
2 tbsp: Oil,
2 cup: Harissa Sauce, #45
1/4 cup: Water,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp