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1
*The previous night, set your chicken to brine in a solution consisting of 8 cups of water, 1/4 cup of salt, the juice of 2 lemons and the shells of those 2 lemons. While this step is not mandatory, it will definitely make your chicken a lot tastier and juicier, too!
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2
In a small bowl, mix together all the spices that make up the spice blend. Set aside.
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3
Cut the chicken into pieces (bone-in breasts cut in half crosswise, legs, thighs, and wings), pat dry and sprinkle with salt and pepper.
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4
Set a large skillet over high heat and melt the ghee. Add the pieces of chicken, a few at a time, being mindful not to overcrowd the pan, and cook until crisp and golden, about 4-5 minutes per side.
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5
Remove the cooked pieces of chicken to the bowl of your slow cooker.
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6
Once all the pieces of chicken have been removed, reduce the heat to medium and add the onion and garlic. Cook for 2-3 minutes or until onion starts to soften and turn translucent; add the chicken stock, lemon juice, lemon zest and spice blend and scrape the bottom of the pan to detach every little last bit of flavor. Bring to a simmer then pour that over the cooked chicken.
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7
Cook on high for a total of 5 hours or low for 7 hours.
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8
45 minutes to an hour before the end of your scheduled cooking time, add the sliced lemons, artichoke hearts and caperberries. .
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9
After that time, remove the chicken, lemon slices, artichoke hearts and caperberries to a large shallow bowl or plate and place them in a low temperature oven to keep warm.
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10
Strain the cooking liquid through a fine meshed strainer directly into a medium saucepan.
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11
Dilute the tapioca flour in 2 tablespoons of water and pour that into the simmering stock. Bring back to a quick boil and cook for about one minute, whisking constantly, until the sauce thickens.
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12
Pour the sauce over the chicken and serve.
