Fried Chicken Emirati Style

• 2 -3 baby chickens (approx 600 grams each)
• 2 tablespoons turmeric powder
• 1 dried black lemon, poked (loomi aswad)
• 4 cloves
• 5 cardamom pods, partially opened
• 7 black pepper, balls
• 1 tablespoon whole cinnamon bark
• 2 tablespoons salt
• water
• 1 cup canola oil (we use canola because it is soy free you may use vegetable oil)
• flour (optional to be crispier make sure to use gluten free if it is meant to be gluten free, you can just )

1. Throughly wash the chickens inside and out.
2. Place in a very large pot.
3. Add enough water to cover the chickens.
4. Bring to a boil.
5. When the water starts boiling remove the accumulating scum.
6. Add all of the remaining ingredients.
7. Boil until the chicken is done, about 45 minutes.
8. Remove the chicken from the stock.
9. Place the chicken in a colander/strainer.
10. In a frying pan add about 1 cup or more oil.
11. Heat and then carefully add the chicken, one at a time, and lightly fry the chicken until golden brown on all sides.
12. (I put some white rice flour on them before frying to be crispier and keep them gluten free.
13. ).
14. Drain on paper towels and keep warm.
15. Now use the stock to make Yellow Rice, recipe to be posted.
16. Serve with Recipe #387327 and a fresh salad.
17. Enjoy!

turmeric powder, black lemon, cloves, cardamom pods, black pepper, cinnamon bark, salt, water, canola oil, flour

Taken from www.food.com/recipe/fried-chicken-emirati-style-418861 (may not work)