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Crock-star chicken with walnut-herb sauce

  • 40 min
  • 6
  • Easy
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Crock-star chicken with walnut-herb sauce

Recipe Ingredients

  • 1 medium onion, cut into 1cm slices
  • 2 tbsp olive oil
  • 1 tbsp ground coriander
  • 1/4 tsp ground cinnamon
  • 1 whole chicken (about 1,8kg)
  • 2/3 cup walnuts, toasted
  • 1/2 cup packed fresh mint leaves, plus more for garnish
  • 1/4 cup packed fresh basilleaves
  • 1 tbsp lemon juice
  • 6 flatbreads, toasted
  • Cabbage-kohlrabi Coleslaw (see below)

Recipe Directions

  1. Arrange onion in a single layer towards centre of bottom of a 6 to 8 slow-cooker bowl. Combine oil, coriander, cinnamon and 1/2 tsp black pepper; rub all over and inside chicken. With butcher’s twine, tie drumsticks together. Sprinkle all over with 3/4 tsp salt. Place chicken on onion in slow-cooker bowl.
  2. Cover and cook on high for 4 hours. Transfer chicken to a chopping board.
  3. In a blender, purée 1 cup liquid from slow cooker with onion, walnuts, mint, basil, lemon juice and 1/4 tsp salt until smooth. Serve chicken with herb sauce, flatbreads and Cabbage-kohlrabi Coleslaw.
CABBAGE-KOHLRABI COLESLAW
  1. Toss together 4 cups thinly sliced red cabbage; 2 small bulbs kohlrabi, peeled and cut into matchsticks; 1 cucumber, centre removed, cut into matchsticks; 1/2 cup loosely packed fresh parsley; 2 spring onions, thinly sliced on an angle; 1/4 cup lemon juice; and 1/4 tsp salt.
EACH SERVING About 3 290kJ, 45g protein, 54g carbohydrate, 44g fat (11g saturated), 7g fibre.

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