Found this in a Grocery Store flyer. Sounded really good but after trying we really did not care for it. Way too much lemon. If you like this flavor may be ok to you. I like lemon but this was just too much.

Serves 4

Bone-in chicken parts can be substituted for the whole chicken. For best results, use four chicken thighs and two chicken breasts, each breast split in half; the dark meat contributes valuable flavor to the broth and should not be omitted. Use a vegetable peeler to remove wide strips of zest from the lemon before juicing it. Make sure to trim any white pith from the zest, as it can impart bitter flavor. If the olives are particularly salty, give them a rinse. Serve with couscous (see related recipe).

WHY THIS RECIPE WORKS:
Time-consuming techniques and esoteric ingredients make cooking authentic Moroccan chicken a daunting proposition. We wanted a recipe that was ready in an hour and relied on supermarket staples. For depth and flavor, we used a mix of white and dark chicken and browned the meat first. After removing the chicken from the pot, we sautéed onion, strips of lemon zest, garlic, and a spice blend in the leftover brown bits and some oil; this ensured that no flavor went to waste. A number of everyday spices were necessary to recreate the authentic notes in Moroccan chicken, including paprika, cumin, cayenne, ginger, coriander, and cinnamon; honey contributed a missing sweetness. Greek green olives provided the meatiness and piquant flavor of hard-to-find Moroccan olives. Chopped cilantro, stirred in right before serving, was the perfect finishing touch to our exotic dinner.

WOW! Delicious
Will serve this to company with a side salad and garlic bread!

WOW! Delicious
Will serve this to company with a side salad and garlic bread!

Found this on a Facebook website. Then I came up with my own ideas. Best darn thing I have ever put in my mouth!

Best Darn Smoked turkey ever!!!
You can find complete instructions on the internet at the Big Green Egg site…“YOUR TURKEY CHEAT SHEET”. But we learned a lot so here are some things that we recommend!

Serves 4

You will need at least a 6-quart Dutch oven with a tight-fitting lid for this recipe. If you choose not to serve the skin with the chicken, simply remove it before carving. The amount of jus will vary depending on the size of the chicken; season it with about 1⁄4 teaspoon lemon juice for every 1⁄4 cup.

WHY THIS RECIPE WORKS: The basic method for poulet en cocotte, or French chicken in a pot, is simple: place a seasoned chicken in a pot, scatter in some vegetables, cover, and bake. When done right, this dish forgoes crisp skin for unbelievably tender, succulent meat and rich, concentrated flavor. The key is a dry cooking environment; unlike braising, little to no liquid is added. Our main challenge was to prevent the humidity in the pot from diluting the flavor of the meat as it cooked. By removing the chunks of vegetables we had been adding—the liquid they released made the pot too steamy—and cooking the chicken by itself in a tightly sealed pot, we got the rich, concentrated flavor we sought. Cooking the bird at a low 250 degrees ensured the breast meat didn’t dry out. Finally, we found that we could add a small amount of potently flavored aromatics if they were lightly browned with the chicken to remove most of their moisture.

You can debone the chicken prior to “creaming”, cut up and add back to broth.
I do this…but I will also add a cup or two of frozen mixed vegetables during the last part of stewing the chicken.
I also make my chicken and dumplins like this…easy dumplins…purchase the really cheap small canned biscuits, cut each up into quarters with scissors and drop into creamed chicken…simmer very, very slowly for 10 minutes more to cook the dumplins being careful not to burn your creamed chicken on the bottom.