Red Pepper Chicken

Recipe Ingredients

3/4 cup	46g / 1.6oz	Flour
1 tablespoon	15ml	Ground cumin
1 teaspoon	5ml	Paprika or cayenne
1 teaspoon	5ml	Salt
3 1/2 lbs	1589g / 56oz	Chicken-cut up
2 tablespoons	30ml	Oil
2 cups	474ml	Harissa sauce - (#45)
1/4 cup	59ml	Water

Recipe Instructions

In bowl, combine flour, cumin, paprika, and salt. Rinse the chicken and pat dry with paper towels. Dredge in the flour to coat well. Reserve the extra flour.

In large Dutch oven, heat oil. Brown chicken on both sides, about 5 minutes per side. Drain off any excess oil. Add the sauce, cover, and simmer over low heat for 45-60 minutes 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, stirring constantly until the sauce thickens. Remove from the heat. Pour sauce over chicken and serve at once.

Source:
Emeril Lagasse

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.