Instructions: * Note: Or use 1/4 cup sweet orange juice mixed with 1/8 cup each fresh lime and lemon juice.

Wash the chicken, pat it dry with paper towels, and season liberally with salt and pepper. In a mortar, crush the garlic into a paste with the cumin and rub the garlic paste into the chicken. Place the chicken in a nonreactive bowl, pour the orange juice over it, cover, and refrigerate at least 1 hour, or overnight.

Remove the chicken from the marinade (reserving the marinade) and pat dry. In a heavy-bottomed casserole, heat the oil over medium heat until fragrant, then brown the chicken on all sides.

Add the reserved marinade, the sherry, onion, and stock, reduce the heat to low, cover, and simmer until the chicken is fork tender, 35 to 45 minutes. Transfer the chicken to a serving platter. Strain the sauce through a colander and return it with the flour to the casserole. Cook the sauce over low heat, stirring, until it has thickened, 5 to 6 minutes, correct the seasonings, pour over the chicken, and garnish with the parsley.

This recipe serves 4.

Comments: This dish features chicken that simmers on the stove until the meat practically falls off the bones. Organic or free-range chickens are perfect for this recipe, since they are similar to the farm chickens in Cuba.

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