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Photo of Chicken with lemon, olives, dates and saffron by WW

Chicken with lemon, olives, dates and saffron

Total Time
9 hr 10 min
20 min
3 hr
Jazz up the traditional roast chicken these Middle Eastern ingredients. The lemon and dates are the perfect combination of sweet and sour flavour.


Whole chicken

630 g, (Buy 1.4kg)


1 medium, cut into quarters


12 clove(s), peeled


500 g, small, red-skinned, halved

Dried saffron

½ tsp, threads

Chicken stock

1 cup(s), (250ml), reduced-salt

Pitted green olives

cup(s), (50g), Sicilian

Fresh dates

¼ individual, chopped

Fresh flat-leaf parsley

2 tbs, chopped

Oil spray

2 x 3 second spray(s)


  1. Trim excess fat from chicken. Discard neck. Rinse chicken (including cavity) under cold running water. Pat dry with paper towel. Place lemon into chicken cavity. Tie legs together with unwaxed white kitchen string.
  2. Lightly spray a large non-stick frying with oil and heat over high heat. Add chicken and cook, turning, for 5 minutes or until browned. Transfer to a 4.5-litre (18-cup) slow cooker.
  3. Lightly spray same pan with oil and heat over high heat. Add garlic and potatoes and cook, stirring occasionally, for 5 minutes or until browned. Add stock and saffron and bring to the boil. Transfer to cooker.
  4. Cook, covered, on high for 2½ hours (or low for 5 hours). Add olives and dates and cook, uncovered, on high for 20 minutes (or low for 40 minutes). Skim off any excess oil.
  5. To serve, carefully remove skin from chicken. Serve with potatoes, drizzle with cooking juices and sprinkle with parsley.


SERVING SUGGESTION: steamed asparagus and broccolini.