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Portuguese-style chicken

AWW
Cooking time
More than 2 hours
Cuisine
Portuguese
Serves
4
By 

Ingredients

  • ¼ cup (60ml) olive oil
  • ¼ cup (70g) tomato paste
  • 4 cloves garlic, quartered
  • 2 tablespoons finely grated lemon rind
  • 1/3 cup (80ml) lemon juice
  • 4 fresh small red thai (serrano) chillies, chopped coarsely
  • 1 tablespoon smoked paprika
  • ½ cup firmly packed fresh oregano leaves
  • 1.8kg (3¾ pound) whole chicken
  • 1 medium unpeeled lemon (140g), quartered
  • 3 sprigs fresh lemon thyme

Preparation method

Blend or process 2 tablespoons of the oil, paste, garlic, rind, juice, chilli, paprika and oregano until smooth. Season to taste.

Rinse chicken under cold water; pat dry inside and out with absorbent paper. Place lemon quarters and thyme inside cavity of chicken; secure cavity with a fine skewer.

Make a pocket under skin of breast, drumsticks and thighs with fingers. Using disposable gloves, rub ¼ cup of paste under skin. Tuck wing tips under chicken; tie legs together with kitchen string. Rub ¼ cup of paste all over chicken.

Heat remaining oil in large frying pan; cook chicken until browned all over. Transfer to 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 6 hours.

Cut chicken into pieces; accompany with the remaining paste

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