Best Food: SLOW COOKER LEMON AND OLIVE CHICKEN | Shopprice Australia Blog
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    Posted By:  Shopprice Australia

    This is a slow cooker version of one of The Test Kitchen’s favourite braised chicken dishes. Serve with hot cooked rice to soak up all of the tangy juices, and a cherry tomato and feta salad.

    Slow-Cooked Moroccan Chicken with Apricots and Olives (1)


    In slow cooker, combine carrots, celery, fennel, onion, olives, garlic, bay leaves, oregano, salt and pepper.
    Top vegetables with chicken. Add broth and 3/4 cup water. Cover and cook the chicken and low unatila juisesa made clear When pierasada, 5-1 / 2 to 6 hours. Discard bay Leaves.


    Whisk flour with 1 cup of the cooking liquid until smooth; whisk in lemon juice. Whisk into slow cooker; cook, covered, on high until thickened, about 15 minutes.

    Gremolata Garnish: Mix parsley with lemon zest; serve sprinkled over chicken mixture.

    • 2 carrot chopped
    • 2 ribs celery chopped
    • 1 bulb fennel cored and chopped
    • 1 onion chopped
    • 16 stuffed green olives
    • 4 cloves garlic crushed
    • 2 bay leaf



    • 1/2 teaspoon dried oregano
    • 1/4 teaspoon salt
    • 1/4 teaspoon pepper
    • 12 boneless skinless chicken thigh
    • 3/4 cups sodium-reduced chicken broth
    • 1/4 cup all-purpose flour
    • 2 tablespoons lemon juice



    Gremolata Garnish:
    • 1/2 cup chopped fresh parsley
    • lemon

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