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
- 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.
Spring Cookbooks
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
