Easiest One-Pot Chicken

Directions

1. Preheat the oven to 250°F.

2. Heat the avocado oil in a large oven-safe pot over high heat.
3. 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.
4. Cook for 3-4 minutes on each side, until golden brown.
5. Remove the chicken from the pot.
6. 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.
7. 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.
8. Cook for about a minute to bloom the aromatics.
9. Cut the potatoes into ½” thick half moon slices, and add them to the pot with the onion and spices. Stir to combine.
10. Add the broth to the pot and bring to a boil, then lower the heat to a simmer.
11. Stir in the bulgur and lemon juice, then return the chicken to the pot.

12. 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.