Ingredients
The Spice Blend
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
Chicken
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
The Add-ons
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
Preparation
*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.
