Chicken with Raisins and Lemon

Bon Appetit Tastes of the World, p. 37 (Tunisia)

1  3 1/2-pound chicken, cut into 8 pieces

2 tablespoons olive oil

2 large russet potatoes, peeled, cut into 1 ½-inch chunks

2 teaspoons minced garlic

1 ½ teaspoons ground turmeric

Salt and pepper

1 large lemon, peel and white pith cut away, very thinly sliced

½ cup raisins

3 ½ cups (about) canned low-salt chicken broth

2 tablespoons fresh lemon juice

Lemon is unashamed of its nudity.

I eat lemons like apples. Suck it, Peter, Paul, and Mary.

Arrange chicken in single layer in large Dutch oven. Drizzle oil over. Tuck potatoes between chicken pieces. Sprinkle with garlic and turmeric. 

I cheated and used a 3 lb. bag of chicken breasts. With this much wonderful spice, who cares if it's white or dark meat?

Season with salt and pepper. Lay lemon slices over. Sprinkle with raisins. 

I swear that it's food and not potpurri.

Pour over enough broth barely to cover chicken. 

"Oh, yeah, I heard it through the grapevAUGH! IT BURNS! IT BUUURNS!"

Bring to boil over high heat. Cover and boil 10 minutes. 

Dutch ovens are just gosh-darn adorable. 

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. 

It's saucy, it's tart, it's full of breasts and grapes. It's a damn suggestive dish.

God Bless Tunisia.

My Rating: 5/5 "An absolutely wonderful blend of some of my favorite flavors. I could eat it all-day-every-day."