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

More weights & measures

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

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 430cal

Kilojoules 1800kJ

Protein 36g

Total fat 21g

–Saturated fat 6g

Carbohydrates 20g

–Sugars 7g

Dietary fibre 5g

Sodium 570mg

Calcium 90mg

Iron 3.5mg

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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