This is our version of fried chicken—except we don’t use any extra oil or fat. It gets crispy in its own luscious chicken fat that is rendered as it cooks. It sings with the beautiful floral aroma and flavor of oregano, which adds an herbaceousness to chicken that keeps it from being too heavy. I like my chicken super crispy, almost even burnt, so I let the chicken go until it gets really, really golden brown.
Season the chicken with the salt and lime juice. Let sit for 10 minutes.
Meanwhile, in a mortar and pestle, grind the garlic, peppercorns, oregano, and cumin.
In a large skillet, bring
Lower the heat and stir constantly, allowing the chicken to brown, scraping up every bit of brown on the pan. Toss in the cooked potatoes and allow them to get crispy. Taste for seasoning and serve.
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