Name: Portuguese-style chicken
Cook time: 120 min
Total time: 120 min
Yield: 4
Ingredients: 1/4 cup (60ml) olive oil; 1/4 cup (70g) tomato paste; 4 clove garlic, quartered; 2 tablespoon finely grated lemon rind; 1/3 cup (80ml) lemon juice; 4 fresh small red thai (serrano) chillies, chopped coarsely; 1 tablespoon smoked paprika; 1/2 cup firmly packed fresh oregano leaves; 1.8 kilogram whole chicken; 1 medium unpeeled lemon (140g), quartered; 3 sprigs fresh lemon thyme

Portuguese-style chicken

A wonderful spiced chicken with all the flavours of Portugal. Basted with a chilli, garlic, paprika and oregano paste then stuffed with lemon and thyme, this chicken is fragrant, moist, tender and spicy.

Serves 4

Cook

Ingredients

1/4 cup (60ml) olive oil

1/4 cup (70g) tomato paste

4 clove garlic, quartered

2 tablespoon finely grated lemon rind

1/3 cup (80ml) lemon juice

4 fresh small red thai (serrano) chillies, chopped coarsely

1 tablespoon smoked paprika

1/2 cup firmly packed fresh oregano leaves

1.8 kilogram whole chicken

1 medium unpeeled lemon (140g), quartered

3 sprigs fresh lemon thyme

Method

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

2.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.

3.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.

4.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, for 6 hours.

5.Cut chicken into pieces; accompany with the remaining paste.

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