Chicken With Lemon Potatoes and Raisins
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 8-9 chicken pieces (skin on or off)
- 59.14 ml olive oil
- 3 large potatoes, peeled, and cut into about 2-inch squares
- 14.79 ml chopped fresh garlic
- 7.39 ml turmeric powder
- 1 large lemon (peeled and very thinly sliced)
- 236.59 ml raisins (or to taste)
- 828.06 ml chicken broth
- 29.58-44.37 ml fresh lemon juice
- salt and pepper
directions
- Arrange the chicken in a single layer in a Dutch oven and drizzle with oil.
- Place the potatoes between the chicken pieces in the pot.
- Sprinkle the chicken pieces with garlic and tumeric, and season with salt and pepper.
- Arrange the lemon slices over the chicken pieces, then sprinkle with raisins.
- Pour JUST enough broth barely to cover the chicken; bring to a boil over high heat, cover and boil for 10 minutes (on high heat).
- Uncover reduce heat, and simmer until chicken is just cooked through, and potatoes are fork-tender (about 25-30 minutes).
- Transfer the chicken and potatoes to a platter, (leaving whatever cooking juices are in the pot) and cover the chicken loosley with foil to keep warm.
- Add in lemon juice to the cooked juices in the Dutch oven; boil until thickened and reduced slightly (about 7-8 minutes).
- Season with salt and pepper.
- Spoon the juice over the chicken and potatoes.
- Delicious!
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