Ingredients
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1 tablespoon avocado oil
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2 whole chicken legs (1½ lbs.)
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1¾ teaspoon salt, divided
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Black pepper
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2 yellow onions
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10 garlic cloves
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1 tablespoon sweet paprika
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1 teaspoon garlic powder
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2 teaspoons dried oregano
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½ teaspoon cumin
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½ teaspoon turmeric
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4 Yukon gold potatoes
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2 cups chicken broth
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¾ cup bulgur
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Juice of ½ lemon
Directions
Preheat the oven to 250°F.
- Heat the avocado oil in a large oven-safe pot over high heat.
- Season the chicken with 1/4 teaspoon salt and a few turns of pepper on the skin side, then place skin-side down in the pan. Season the other side with ¼ teaspoon salt and a few turns pepper.
- Cook for 3-4 minutes on each side, until golden brown.
- Remove the chicken from the pot.
- Chop the onions, then lower the heat to medium and add them to the pot. Cook for 7-10 minutes, stirring occasionally to get all the brown bits off the bottom of the pan. Season with another ¼ teaspoon salt and a few turns black pepper.
- While the onion cooks, roughly chop the garlic. Add the garlic to the pan with the onions, then stir in the sweet paprika, garlic powder, oregano, cumin, turmeric, 1 teaspoon salt, and a few more turns of black pepper.
- Cook for about a minute to bloom the aromatics.
- Cut the potatoes into ½” thick half moon slices, and add them to the pot with the onion and spices. Stir to combine.
- Add the broth to the pot and bring to a boil, then lower the heat to a simmer.
- Stir in the bulgur and lemon juice, then return the chicken to the pot.
Cover the pot and transfer to the oven. Cook for 3 hours, until most of the liquid has absorbed into the bulgur. The chicken should be fully cooked and fall-off-the-bone tender. Serve immediately.
What You'll Need
What You'll Need
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