Ingredients

The following ingredients have 7 Servings
  • 1 teaspoon ras el hanout
  • or garam masala
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly cracked black pepper
  • 1/4 teaspoon Himalayan salt
  • 2 whole chickens (approx. 4lb each, cut into 10 pieces each (breasts cut in half, thighs, legs and wings))
  • Salt and pepper to taste
  • 2 tablespoons ghee
  • 1 large onion (diced)
  • 4 cloves garlic (chopped)
  • 2 cups light chicken stock
  • 1/4 cup fresh lemon juice
  • the zest of 2 lemons
  • 2 lemons (sliced)
  • 2 cans artichoke hearts (rinsed, drained and cut in half)
  • 1 cup caperberries (rinsed)
  • 2 tablespoons tapioca flour + 2 tablespoons water
  • 2 tablespoons fresh parsley (chopped)

Instruction

  • *The previous night, set your chicken to brine in a solution consisting of 8 cups of water, 1/4 cup of salt, the juice of 2 lemons and the shells of those 2 lemons. While this step is not mandatory, it will definitely make your chicken a lot tastier and juicier, too!
  • In a small bowl, mix together all the spices that make up the spice blend. Set aside.
  • Cut the chicken into pieces (bone-in breasts cut in half crosswise, legs, thighs, and wings), pat dry and sprinkle with salt and pepper.
  • Set a large skillet over high heat and melt the ghee. Add the pieces of chicken, a few at a time, being mindful not to overcrowd the pan, and cook until crisp and golden, about 4-5 minutes per side.
  • Remove the cooked pieces of chicken to the bowl of your slow cooker.
  • Once all the pieces of chicken have been removed, reduce the heat to medium and add the onion and garlic. Cook for 2-3 minutes or until onion starts to soften and turn translucent; add the chicken stock, lemon juice, lemon zest and spice blend and scrape the bottom of the pan to detach every little last bit of flavor. Bring to a simmer then pour that over the cooked chicken.
  • Cook on high for a total of 5 hours or low for 7 hours.
  • 45 minutes to an hour before the end of your scheduled cooking time, add the sliced lemons, artichoke hearts and caperberries. .
  • After that time, remove the chicken, lemon slices, artichoke hearts and caperberries to a large shallow bowl or plate and place them in a low temperature oven to keep warm.
  • Strain the cooking liquid through a fine meshed strainer directly into a medium saucepan.
  • Dilute the tapioca flour in 2 tablespoons of water and pour that into the simmering stock. Bring back to a quick boil and cook for about one minute, whisking constantly, until the sauce thickens.
  • Pour the sauce over the chicken and serve.