I came across this recipe while scrolling other blogs, I’m always looking for inspiration. This was originally posted on http://foodonfifth.com/. Not only did it have a wonderful aroma, it was delicious. It’s very easy to make but, it does take some time in the oven.

1 whole chicken, cut into quarters

3 tablespoon olive oil

3 smashed garlic cloves ( I added more)

3 teaspoons ground cumin seed

1 teaspoon ground coriander

1/2 teaspoon ground ginger

1/2 teaspoon tumeric

1/2 teaspoon cayenne pepper

1/2 teaspoon freshly ground pepper

1 teaspoon sea salt

1 large onion cut into large chunks

1 large sweet potato, peeled and cut into chunks

12 while dried figs

the juice and zest of one orange

3 cups  low sodium chicken broth

Preheat oven to 325 f degrees.

In a skillet brown the chicken pieces in olive oil over medium high heat. ( I seasoned the chicken with salt and pepper)

Place the browned chicken pieces in the bottom of a large oven safe pot with a lid.

Evenly scatter over the chicken the smashed garlic, cumin, coriander, ginger, turmeric, cayenne pepper, black pepper and sea salt. ( I put on these ingredients in a bowl, mixed and spooned over the chicken)

Nestle the onion and sweet potato chunks, figs, and orange zest around and under the chicken.

Gently pour the orange juice and chicken broth over it. Cover and bake for approximately 2 hours or until the chicken is falling off the bone.

Raise the temperature to 375. Uncover and cook for another 20 minutes. Serve in bowls with thick crusty bread.