INGREDIENTS:

INSTRUCTIONS:

  1.  Wash skin of lemon thoroughly. Bring a small pot full of water to a boil. Submerge lemon and boil for 2 minutes. Strain and let cool.
  2. In a large dutch oven, add 1 tablespoon of coconut oil, the cinnamon stick and chopped onions. Mix well and spread evenly.
  3. In a large bowl add the water, remaining coconut oil, honey, the crushed garlic and all the spices including the salt and pepper. Mix well.
  4. Trim any additional fat from the chicken quarters, discard (or keep for your homemade chicken stock) and add the chicken  to the marinade. Coat the chicken quarters well and place them on top of the onions in the dutch oven. Pour remaining marinade evenly over the chicken.
  5. As a third layer, add the prunes and blanched almonds over the chicken.
  6. Cut the now cool lemon into thin slices, remove pits and place the slices on top of everything else.
  7. Put the lid on the dutch oven and place in the fridge overnight. This will enhance all the flavors and blend them well.
  8. Remove from fridge about 1 hour before roasting.
  9. Preheat oven to 300 degrees Fahrenheit and place dutch oven with the lid left on in the center of the oven and slow cook for 2 hours. Stir everything at the halfway mark.
  10. Once done, remove from oven, take the chicken quarters out and place them on a broiler pan. Mix in the olives and cilantro.
  11. Place chicken under broiler for a couple of minutes to brown and crisp up the skin. Make sure to keep an eye on it as this step goes very fast!

 

Serve chicken and  topping on a bed of cauliflower couscous or baked spaghetti squash.

Weiser Tip:

You might want to make enough so you have leftovers. This is always better the next day!