Chicken and turkey
This dish takes its name from the vessel it is cooked in: retired farm plow discs are cleaned, fitted with legs, and used over an open fire as wide, sloped pans. The chicken is first seared in the hot center of the disc, then gently cooked with onions and peppers in its own juices. A wide cast-iron skillet or large pot works just as well at home.
Pat the chicken pieces dry and rub all sides with salt, black pepper, sweet paprika, cumin, and dried thyme.
Heat the disc or a wide cast-iron skillet thoroughly and add the olive oil. Arrange the chicken in a single layer and brown on all sides for 12–15 minutes total. Transfer to a plate.
In the same oil, cook the coarsely chopped onion, bell peppers, and carrot for 8 minutes, stirring occasionally. Add the garlic and grated tomatoes and cook for 3 more minutes, until the tomato liquid has evaporated.
Add the potatoes, cut into large pieces, the chicken broth, and the bay leaf. Cover with a lid (if using a disc, a wide lid or foil will work). Cook over low heat for 20 minutes.
Arrange the chicken over the vegetables, cover, and cook for 20 more minutes. Insert a thermometer into the thickest part of a thigh without touching the bone: the internal temperature should reach 74°C / 165°F. A knife should slide into the potatoes without resistance, and the sauce should have thickened at the bottom of the pan.
Squeeze the lemon over the dish, sprinkle with chopped parsley, and serve directly from the disc with bread.
Arrange the chicken in a single layer with space between the pieces. Pieces piled on top of one another will release their juices and boil instead of searing, so they will not develop a crust.
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