Spiced Slow Cooker Bird
(0 votes)
(0 votes)
Health Score:
9,0 / 10
Difficulty:
easy
Difficulty
Preparation:
6 h. 30 min.
Preparation
Calories:
246
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 246 kcal | (12 %) | ||
| Protein | 9.46 g | (10 %) | ||
| Fat | 15.84 g | (14 %) | ||
| Carbohydrates | 19.26 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.09 g | (17 %) |
more nutritional values
| Vitamin A | 36.96 mg | (4,620 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.88 mg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.08 mg | (7 %) | ||
| Niacin | 5.04 mg | (42 %) | ||
| Vitamin B₆ | 0.37 mg | (26 %) | ||
| Folate | 31.86 μg | (11 %) | ||
| Pantothenic acid | 0.46 mg | (8 %) | ||
| Biotin | 5.25 μg | (12 %) | ||
| Vitamin B₁₂ | 0.07 μg | (2 %) | ||
| Vitamin C | 13.5 mg | (14 %) | ||
| Potassium | 374.69 mg | (9 %) | ||
| Calcium | 83.92 mg | (8 %) | ||
| Magnesium | 30.3 mg | (10 %) | ||
| Iron | 2.34 mg | (16 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.67 mg | (8 %) | ||
| Saturated fatty acids | 1.83 g | |||
| Cholesterol | 18.27 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 tablespoons Madras curry powder
- 2 teaspoons ground Cumin
- 2 teaspoons ground cilantro
- 1 teaspoon ground paprika
- 1 teaspoon Turmeric
- 1 large chicken (trussed with wishbone removed)
- ¼ cup sunflower oil
- 4 onions (cut into wedges)
- 6 cloves garlic (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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