Crock Pot Whole Chook, Greek Style

PANTRY ITEMS

1 whole chicken, free range

1/2 onion, sliced

1/2 cauliflower, wash/floret/hard roast 20min 220C

1 large potato, washed/sliced

Small amount of your fav olives

1 tin cherry tomatoes, Italian

Splosh white wine, if you have laying around

Magic Chicken Spice (blend of dry oregano, ground coriander & cardamom, fennel seed, chilli flake salt & pep)

1 lemon

1 whole head garlic, peeled

250ml chicken stock

GARNISH:

Mix you best work of a sliced cuke, some feta, fresh parsley & mint, lemon juice, olive oil

METHOD

  • If you have time, heat a frying pan with a little extra virgin olive oil, rub the chicken spice all over the chook with a dash more oil.

  • Brown on the breasts, sides and back, add to the slow cooker. Chuck your cauli & potatoes in the same pan, cranked up high. You might need a little butter here to get things caramelizing. Season the cauli & potatoes.

  • After 10 min, remove the cauli to the chicken, add the onions and garlic and give a 5 minute saute on medium. Turn pan off, add the wine to deglaze, then the stock. Give it a good stir around.

  • Add the tomatoes, mix well and pour over the chicken. Scatter with olives, whatever herbs you have laying around such as bay leaf, rosemary, sage, thyme would be cool to add if you felt like it. Slice half the lemon and scatter. Sprinkle with a little more seasoning if you want. Cover and cook 8 hours on medium.

  • Before you’re ready to smash this epic one pot wonder, toss the cukes with the herbs, juiced half of remaining lemon, some olive oil to get things loosened, and season. Gently fold in the feta and serve on the side. GRIGORA!

Samuel Campbell