Spiced Slow Cooker Bird
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
6 h. 30 min.
Preparation
Calories:
413
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 60 g | (61 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 10.1 mg | (84 %) | ||
| Vitamin K | 12.4 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 38.1 mg | (318 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 797 mg | (20 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 76 mg | (25 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 2.2 g | |||
| Uric acid | 459 mg | |||
| Cholesterol | 155 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps Madras curry powder
- 2 tsps ground Cumin
- 2 tsps ground cilantro
- 1 tsp ground paprika
- 1 tsp Turmeric
- 1 large chicken (trussed with wishbone removed)
- ¼ cup sunflower oil
- 4 onions (cut into wedges)
- 6 cloves garlic cloves (peeled)
- 1 sprig bay leaves (to garnish)
Preparation steps
1.
Mix the ground spices with some seasoning in a small mixing bowl. Rub the chicken with some of the olive oil and sprinkle over half of the spice mixture, reserving the rest for a garnish.
2.
Heat a large frying pan or casserole dish over a moderate heat until hot. Seal the chicken until golden brown in colour all over, then remove to a plate to one side.
3.
Reduce the heat under the pan/dish and add the remaining olive oil. Brown the onions and garlic in the oil for a few minutes until well coloured.
4.
Transfer to a slow cooker and sit the chicken on top. Cover and cook on a medium setting for 6 hours. After 6 hours, test to see if the juices run clean when the thickest part of the thigh is pierced. If so, the chicken is ready. Spoon everything into a cast iron casserole dish.
5.
Garnish the top of the chicken with the remaining spice mixture and the bay sprig. Serve immediately.
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