Padma Lakshmi's Chicken and Pepper Stew
INGREDIENTS
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2 pounds boneless chicken thighs with skin, cut into chunks
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Salt
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2 lemons, juiced, divided
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1/4 cup canola oil
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2 cups diced white or yellow onion
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6 medium cloves garlic, sliced
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3 green bell peppers, seeded and sliced
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4 Poblano peppers, seeded and sliced
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1 scant teaspoon black peppercorns, dry roasted and coarsely ground
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1 teaspoon fennel seeds
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1 teaspoon dried oregano
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2 pounds green tomatillos, husks removed and quartered
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1 pound small white potatoes, peeled and quartered
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1/2 cup dried apricots, halved or quartered
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1 cup pitted Cerignola green olives
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1 cup coarsely chopped flat parsley
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