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
- 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
- *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.