Slow Cooker Basque Chicken
Hello preserved lemon again. This makes the dish so please do not miss it out. Traditionally served with rice, I have used potato so that we can throw it all in the slow cooker and it's a one pot wonder.
Ingredients
- 6 chicken thighs – cut in half
- 200 g chorizo – sliced
- 2 medium red capsicum – cut into 3cm dice
- 1 medium green capsicum – cut into 3cm dice
- 1 kg baby potatoes
- 1 onion – finely diced
- 4 garlic cloves – finely sliced
- ¾ preserved lemon – rind only, finely diced
- 150 ml white wine
- 1 400g tinned tomatoes
- ¼ cup basil – roughly chopped
- ¼ cup olives
Instructions
- This is why we love slow cookers. Add all the ingredients (except the basil and olives) to the slow cooker and cook for 6-8 hours.
- Once done, stir though the basil and olives and serve in bowls with a fresh piece of crusty bread to mop up the sauce.
Tips and Variations
Vegetarian – Double up the capsicum, add 2 tbsp of smoked paprika and 1 tsp dried oregano. You can also add puy lentils to the mix to up the protein.
Gluten Free
PREP AHEAD – Dice onion, garlic, capsicum, preserved lemon and pop in a container. Cut potatoes and store in a container covered with water. Slice chorizo and half chicken and pop in another container.
Nutrition
Serving: 6g | Calories: 393kcal | Carbohydrates: 33g | Protein: 31g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 513mg | Potassium: 1083mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1521IU | Vitamin C: 98mg | Calcium: 45mg | Iron: 3mg
