Chicken with lemon, olives, dates and saffron
9
Points®
Total time: 9 hr 10 min • Prep: 20 min • Cook: 3 hr • Serves: 4 • Difficulty: Easy
Jazz up the traditional roast chicken these Middle Eastern ingredients. The lemon and dates are the perfect combination of sweet and sour flavour.
Ingredients
Whole chicken
630 g, (Buy 1.4kg)
Lemon(s)
1 medium, cut into quarters
Garlic
12 clove(s), peeled
Potato(es)
500 g, small, red-skinned, halved
Dried saffron
½ tsp, threads
Chicken stock
1 cup(s), (250ml), reduced-salt
Pitted green olives
⅓ cup(s), (50g), Sicilian
Fresh dates
¼ individual, chopped
Fresh flat-leaf parsley
2 tbs, chopped
Oil spray
2 x 3 second spray(s)
Instructions
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.
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