Nomadic Life: Cooking Traditional Chicken In Turkmenistan | NOMADIC RURAL LIFE

Clean the whole chicken and pat dry with paper towels.

Season the chicken inside and out with salt, black pepper, and cayenne pepper.

Heat vegetable oil in a large pot over medium heat until shimmering.

Add the chicken to the pot and brown on all sides, about 10-15 minutes.

Remove the chicken and set aside; add chopped onions, garlic, and ginger to the pot.

Sauté until the onions are translucent, about 5 minutes.

Add chopped carrots, potatoes, and bell peppers; stir to combine.

Add chopped tomatoes and cook until they soften, about 3-4 minutes.

Return the chicken to the pot and pour in chicken broth until the chicken is partially submerged.

Add bay leaves and thyme; bring to a boil.

Reduce heat to low, cover, and simmer for 45-60 minutes, until the chicken is cooked through.

Check the internal temperature; it should read 165°F when done.

Remove the chicken from the pot and let it rest for 10 minutes before carving.

Serve the chicken with the vegetables and broth, drizzling with lemon juice.

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