Portuguese-style chicken
Slow Cooking cookbook, ACP Books
Serve chicken with potato chips or wedges, a green salad and lemon wedges. Fresh chillies can burn your fingers, so wear disposable gloves when handling them.
INGREDIENTS
¼ cup (60ml) olive oil
¼ cup (70g) tomato paste
4 cloves garlic, quartered
2 tablespoons finely grated lemon rind
1/3 cup (80ml) lemon juice
4 fresh small red thai (serrano) chillies, chopped coarsely
1 tablespoon smoked paprika
½ cup firmly packed fresh oregano leaves
1.8kg (3¾ pound) whole chicken
1 medium unpeeled lemon (140g), quartered
3 sprigs fresh lemon thyme
METHOD
Blend or process 2 tablespoons of the oil, paste, garlic, rind, juice, chilli, paprika and oregano until smooth. Season to taste.
Rinse chicken under cold water; pat dry inside and out with absorbent paper. Place lemon quarters and thyme inside cavity of chicken; secure cavity with a fine skewer.
Make a pocket under skin of breast, drumsticks and thighs with fingers. Using disposable gloves, rub ¼ cup of paste under skin. Tuck wing tips under chicken; tie legs together with kitchen string. Rub ¼ cup of paste all over chicken.
Heat remaining oil in large frying pan; cook chicken until browned all over. Transfer to 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 6 hours.
Cut chicken into pieces; accompany with the remaining paste
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