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Ingredients
One organic chicken, about 1.7 kilos (3 3/4 pounds), or 4 chicken legs
3 tablespoons soy sauce or tamari (make sure it is gluten-free as needed)
2 tablespoons pomegranate molasses
1 tablespoon olive oil
1 tablespoon honey
1 tablespoon mixed dried herbs, such as Herbes de Provence or a mix of thyme,
rosemary, basil
2 teaspoons ground cumin
1/2 teaspoon fine sea salt
1 large shallot or 1 medium yellow onion, finely diced
3 cloves garlic
For serving:
Fresh cilantro, roughly chopped
Steamed rice
Instructions
Preheat the oven to 175 C (350 F).
Cut the chicken into 8 pieces (2 breasts, 2 wings, 2 thighs, 2 drumsticks)
following this excellent video tutorial; save the backbone for homemade stock.
Alternatively, have your butcher cut it up for you, or use just thighs and cut
them in two at the joint.
Place the chicken in a Dutch oven or other heavy, ovenproof pot with a lid.
Add the rest of the ingredients except for the cilantro, and stir well to
combine. (You can prepare this a few hours to a day ahead -- without preheating
the oven! -- and allow the chicken to marinate in a covered container in the
fridge.)
Place the lid on the pot, put it in the oven, and cook for 1 1/2 hours,
checking every 30 minutes or so to flip the chicken pieces and baste them with
the juices. (If you find that you don't have very much juice, which depends on
the chicken and the airtightness of the lid, add a splash of water.)
Remove the lid and return to the oven for another 30 minutes.
Serve over steamed rice, with a shower of fresh cilantro.
Notes
This can also be cooked on the stovetop for the same amount of time.
If you'd like to use your slow cooker, set it on low and cook for 7 to 8 hours