Cuban chicken fricassee (Fricasé de pollo)

1. Halve the chicken legs at the joint and marinate them in the juice of the bitter oranges with the crushed garlic, cumin, oregano, salt and pepper; refrigerate for at least 1 hour. Instead of bitter oranges, the juice of 1 orange and 1 lime will do.

2. Heat the olive oil in a large pot, lift the chicken out of the marinade, pat dry and brown on all sides until golden; lift out.

3. In the fat, soften the diced onion and bell pepper for 5 minutes, add the grated tomatoes and cook together for 3 minutes.

4. Pour in the white wine, bring to the boil, add the marinade, water and bay leaf, return the chicken and simmer, covered, for 20 minutes.

5. Add the potatoes cut into large cubes, the olives, raisins and capers and cook for another 25 minutes, until the potatoes are tender and the sauce has thickened.

6. Season with salt and serve with white rice or moros y cristianos.

Tip: The sweetness of the raisins with the saltiness of the olives and capers gives Cuban cooking its typical sweet-and-savoury flavour with Spanish roots – don't leave any of them out.