Mains

Portuguese-style chicken

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 6

Time to make: 7 hrs 50 mins

Ingredients

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2 tablespoons oil
4 cloves garlic
¼ cup no-added-salt tomato paste
1 lemon, zest and juice, plus 1 extra lemon, quartered
1 red chilli, sliced
1 tablespoon smoked paprika
½ cup fresh oregano or marjoram
1 whole chicken, size 20, skinned
5-6 sprigs fresh thyme, broken in half
1 red onion, sliced
3 carrots, sliced
3 cups mushrooms, sliced
½ cup white wine
1 cup liquid reduced-salt chicken stock made using
2 teaspoons salt-reduced stock powder
¼ cup olives, halved (optional)
500g potatoes mashed with skim milk, to serve

Instructions

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1 Preheat slow cooker and turn to low. To make marinade paste, place oil, garlic, paste, lemon zest and juice, chilli, paprika and oregano in a blender and process until smooth. Season.

2 Rinse out chicken and place lemon wedges and thyme inside the cavity. Secure filled chicken with a skewer.

3 Pat paste all over chicken and place in a slow cooker with vegetables, wine and stock. Cook for 6 1/2–7 1/2 hours, adding olives (if using) for the final hour.

4 Serve with mashed potatoes sprinkled with fresh parsley if preferred.

Variations

Make it gluten free: Use gluten-free tomato paste and stock, and check paprika is gluten free.

Nutrition Info (per serve)

Calories 430 cal

Kilojoules 1800 kJ

Protein 36 g

Total fat 21 g

Saturated fat 6 g

Carbohydrates 20 g

Sugar 7 g

Dietary fibre 5 g

Sodium 570 mg

Calcium 90 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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