Dutch Oven Chicken and Potatoes Recipe
A juicy whole chicken with potatoes, bright lemon and spices are a welcome dish when camping. Give this Moroccan-inspired recipe a try and enjoy a feast at your next campout.
Ingredients
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 x 4lb whole chicken
- 1 large onion
- 2 cloves garlic
- 1 tsp sea salt
- 1/4 tsp ground black pepper
- 1.5 lb potatoes cut into bit size pieces
- 2 inch piece ginger root minced
- 2 cups chicken stock
- 2 preserved lemons, in wedges see note
- 1/2 cup pitted and sliced kalamata olives
- 1 tbsp honey
- Chopped cilantro for garnish
Instructions
Instructions for Cooking Dutch Oven Chicken and Potatoes Over a Campfire
- Position your campfire tripod over the fire ring first, before lighting fire.
- Start fire at least 30 minutes prior to cooking.
- Hang the Dutch oven to preheat over the fire for at lest 5 minute.
- First rub the sea salt on the outside of the chicken, coating the surfaces of the skin.
- Next, mix the turmeric and cinnamon together and rub them all over the exposed chicken.
- Heat the olive oil in the Dutch oven. Carefully place the whole chicken, breast side down, into the pot. Let it sear, undisturbed, for at least 5 minutes. The goal is to crisp up the skin and make it dark golden brown.
- Proceed to turn the chicken as it browns, using tongs, browning all sides in the same manner. Don't rush this step!
- Once the chicken is nicely golden on all sides, set it aside on a tray, taking caution as it can be tricky if you are cooking a heavier chicken. The chicken can be slippery and you don’t want to drop it!
- Next, add your sliced onion, garlic and ginger to the pan. Sometimes an additional tablespoon of oil is needed at this time for sauteeing. It depends on how fatty your chicken is. Continue to saute until onions wilt and start to turn golden.
- When onions are cooked down, add the diced potatoes and chicken broth to the Dutch oven. Place the chicken back into the pot and add kalamata olives and lemons on top.
- Drizzle about a tablespoon of honey on top and place the lid on the pot to cover.
- Continue to stoke the fire and cook the chicken with the lid on for one hour. The liquid may start to boil over and out of the pot if you make the fire too hot so keep that in mind. A little spillage is OK.
- At the end of one hour, check your chicken for doneness. A larger chicken, for example, will take longer than the 4-pound chicken in this recipe.
- When chicken is cooked through, transfer it and the contents to a platter for serving. Sprinkle with cilantro, if desired.
Instructions for Cooking Dutch Oven Chicken and Potatoes in an Oven
- Preheat the oven to 375º.
- You may choose to leave the chicken whole and intact for this method. Start by preparing the chicken with salt and spices by rubbing them onto all surfaces of the skin.
- Put olive oil in your Dutch oven and turn the burner on medium heat. Heat oil.
- Sear the chicken on all sides in the pot,a few minutes per side, and set aside on a plate.
- Sauté onions, ginger, and garlic until soft and starting to turn golden.
- Next, add the broth to the pot, bringing it to a boil. Turn off the heat and add the reserved whole chicken.
- Cover the pot and bake in the oven for 30 minutes.
- Take the pot out of the oven and add the potatoes, tucking them into the liquid so they are submerged. You can move the chicken and put potatoes under it if needed.
- Add the wedges of lemon, kalamata olives and drizzle the honey on top of the chicken. Bake for another 40 minutes, uncovered. The top of the chicken will be nice and golden brown.
- Remove to a platter and sprinkle with cilantro. Enjoy!
Notes
Fresh lemons can be used as a substitution.
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