1 full chicken (cut up) or 4 thighs & 4 drumsticks—all bone-in, skin-on.
1 tsp Turmeric
1 tsp Paprika
1 tsp Cumin
1 tsp Salt
8-12 small potatoes (cut in halves)
8 carrots (peeled, washed, and cubed)
1 large yellow onion (sliced)
2 Meyer lemons: 1 juiced and 1 cut up (Meyers are preferable for their thinner skin, but any variety would do)
Can of chicken broth (you'll need 1/4 can)
Cup of green olives
4-6 cloves of garlic
Salt & pepper to taste
Preheat oven to 300 degrees.
Heat oil in cast-iron brainer (or oven-safe skillet).
Season chicken with mixture of turmeric, paprika, cumin, and salt
Sear chicken until golden brown on both sides, starting skin-side down.
Add potatoes, carrots, onion, lemon juice, cut-up lemon, and garlic.
Add broth and green olives, and season with pepper.
Cover and place in oven for an hour.
Uncover and cook an additional 30 minutes.
Enjoy with torn baguette.
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