After cleaning chicken with vinegar and water, do not pat dry. Add pieces in a heavy pot large enough to hold them. Do not overcrowd or overlap the pieces.
In a separate bowl mix all the ground spices, lime juice and oil to form a paste. With you hands add paste to chicken. Make sure all the pieces are well coated with the spices. Add the bouquet garni and cover. On medium high heat, partially cook chicken covered for 15 minutes turning occasionally. Do not add water. The chicken will release its own juice. After 15 minutes remove from stove top and set aside.
In a frying pan, add vegetable oil. When oil reaches about 375°F , add pieces slowly. Fry each piece 3 - 5 minutes per side. Remove and place on dish plated with paper towel to remove excess oil.
To make a sauce with the marinade left in the pot, remove bouquet garni and cook for 1 - 2 minutes. Add 1/4 teaspoon tomato paste and stir until dissolved and add shallots. Cook for 2 - 4 minutes. Add little bit of water if necessary. Season to taste. Serve with fried chicken.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.