Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3/4 c Flour
1 tb Ground cumin
1 ts Paprika or cayenne
1 ts Salt
3 1/2 lb Chicken-cut up
2 tb Oil
2 c Harissa Sauce (#45)
1/4 c Water

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.

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