Preparation

• Step 1

  Preheat oven to 350°.

• Step 2

  Season chicken pieces on all sides with salt and pepper. Combine turmeric, cardamom, and olive oil in a small bowl. Using hands, thoroughly rub each chicken piece with the mixture (this step can be done up to a day in advance).

• Step 3

  Heat canola oil in a large dutch oven on high heat (the oil needs to be very hot in order to brown the chicken). Brown chicken skin side down, about 3-5 minutes per piece.

• Step 4

  Transfer chicken to plate and add potatoes to pot. Cook until golden brown, 3-4 minutes.

• Step 5

  Remove all but single layer of potatoes from pot. Turn heat down to medium. Add garlic and cook until it just starts to brown, about 1 minute. As soon as you see the first signs of browning add the juice of one lemon (this will slow the cooking of the garlic).

• Step 6

  Add the chicken pieces in one layer on top of the single potato layer. Layer the rest of the potatoes on top of the chicken.

• Step 7

  Add 1.5 cups (2.5 for larger chicken) of warm water (about halfway up the pot), sprinkle with 1 teaspoon of salt, 1/4 teaspoon of sugar, cover and place in the oven for 1.5  hours making sure that the liquid doesn’t reduce too much.

• Step 8

  Uncover and broil for 12-15 minutes until chicken skin is golden brown and crispy.

• Step 9

  Baste with sauce from pot.

• Step 10

  Serve with rice.