Ingredients Jump to Instructions ↓

  1. 1 whole broiler-fryer chicken

  2. 1 lemon, sliced

  3. 4 tablespoons olive oil, divided

  4. 1 3/4 cups water, divided

  5. 1 teaspoon garlic salt

  6. 1 teaspoon paprika

  7. 1/4 teaspoon turmeric

  8. 2 medium onions, chopped

  9. 1 tablespoon cilantro

  10. 1 clove garlic, chopped

  11. 1 pound baby carrots

  12. 6 medium potatoes, halved

  13. 3 tomatoes, peeled, quartered

  14. 1 teaspoon salt

  15. 1 (7-ounce) jar green olives, drained, rinsed

Instructions Jump to Ingredients ↑

  1. Rub chicken with juice of two of the lemon slices and squeeze juice over chicken. Brush chicken evenly with 1 tablespoon of the olive oil. In Dutch oven, place remaining 3 tablespoons oil and 1/4 cup of the water; heat to medium heat. Sprinkle chicken with garlic salt, paprika and turmeric. Place chicken, breast side up, in Dutch oven; add onion. Cover and cook 10 minutes.

  2. Reduce heat to low and add cilantro, garlic, 1/2 cup of the water and baby carrots. Simmer 15 minutes. Turn chicken, breast side down; add potatoes, tomatoes, salt and remaining 1 cup water. Simmer 30 minutes. Turn chicken breast side up. Place remaining lemon slices on chicken; add green olives. Simmer until potatoes are tender and fork can be inserted in chicken with ease, about 30 minutes more.

  3. To serve, place chicken on platter and arrange vegetables, olives and lemon slices around chicken. Strain broth from Dutch oven and serve in separate bowl.


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