Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 1/2 lb Chicken, cut in 8 pieces
2 tb Olive oil
2 lg Russets potatoes, peeled
-cut in 1 1/2" chunks
2 tb Garlic, minced
1 1/2 ts Turmeric
1 lg Lemon, peel and
-white pith cut away
-very thinly sliced
1/2 c Raisins
3 1/2 c Canned low-salt
-chicken broth (approx)
2 tb Lemon juice

Arrange chicken in single layer in large Dutch oven. Drizzle oil
over. Tuck potatoes between chicken pieces. Sprinkle with garlic and
turmeric. Season with salt and pepper. Lay lemon slices over.
Sprinkle with raisins. Pour over enough chicken broth barely to cover
chicken. Bring to boil over high heat. Cover and boil 10 minutes.
Uncover, reduce heat to medium and simmer until chicken is just
cooked through and potatoes are tender, about 30 minutes. Transfer
chicken and potatoes to platter. Tent with foil to keep warm. Add
lemon juice to Dutch oven. Boil cooking liquid until thickened to
light sauce consistency and reduce by half, about 7 minutes. Season
to taste with salt and pepper. spoon over chicken and serve.

Bon Apptit Special Collector's Edition The Mediterranean May 1995
Submitted By DIANE LAZARUS On 06-15-95

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