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Chapter:Chicken Recipes: Baked and Slow Cooker/Crock Pot
Section:Slow Cooker: With Tomatoes
Recipe:Spicy Lemon-Turmeric Chicken and Vegetables
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Spicy Lemon-Turmeric Chicken and Vegetables
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1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoons turmeric
1 teaspoon cayenne pepper
1 teaspoon sea salt
1 whole lemon
3 1/2 lb. broiler/fryer chicken, skinned and trimmed of excess fat, rinsed 
   and patted dry
1 large onion, chopped
5 cloves garlic, chopped
1/2 cup chopped cilantro
1 pound carrots, chopped
2 red bell peppers, chopped
1 can (14 ounces) fire roasted crushed tomatoes
1 teaspoon extra virgin olive oil

- In a small bowl, mix together the cumin, paprika, turmeric, cayenne pepper
and salt. Add the juice from one whole lemon (reserving the lemon rind) and
mix well.

- Using your hands, apply the spice mixture generously all over the inside
and outside of the bird. Stuff the cavity of the chicken with half of the
onions, half of the garlic and half of the cilantro.

- Place the remaining onions, garlic and cilantro in the bottom of a 5 or
6-quart slow cooker. Add the carrots, bell pepper and crushed tomatoes.
Stir in the extra virgin olive oil. Season with salt to taste. Place the
chicken on top of the vegetables. Cover and cook on low for about 7 hours
or on high for approximately 4 hours, or until the meat pulls easily away
from the bones. Serve warm.

From: Eat Clean Slow Cooker Recipes
chapter picture
Andrey Khrobostov / 123RF Stock Photo 8167207