INGREDIENTS
2
Chickens, whole
2 cans
Artichoke hearts
4 cloves
Garlic
1/2 tsp
Ginger, ground
2
Lemons, zest of
2
Lemons
1
Onion, large
2 tbsp
Parsley, fresh
2 cups
Chicken stock, light
1/4 cup
Lemon juice, fresh
1/4 tsp
Black pepper, freshly cracked
1/4 tsp
Cinnamon, ground
1/4 tsp
Himalayan salt
1/2 tsp
Red pepper flakes
1
Salt and pepper
2 tbsp
Tapioca flour
1/2 tsp
Turmeric
1/2 tsp
Cumin, ground
2 tbsp
Ghee
1 cup
Caperberries, rinsed
1 teaspoon ras el hanout