I am so in love with this recipe. Making this one is like a mini adventure, with a brilliant delicious reward at the end.
It’s a tender, heart warming chicken dish, perfect for Sunday supper. Prep this one early afternoon so it’s ready to roll a few hours later with steaming vegetables and a mellow glass of red rioja.
Taken from the amazing Nom Nom Paleo Cookbook, this clever slow cook chicken recipe delivers you beautifully succulent chicken, with a rich and incredibly more-ish vegetable gravy. It’s ever so simple, delightfully healthy and is now a thumbs up dinner winner for kids and grown ups in our house.
I have adapted the Nom Nom recipe slightly. I found the gravy too thick on the original. It’s a forgiving dish to change, so have a go and tweak away if you need to.
My preferred ingredients to make this are as follows:
- Nice family sized chicken – one that can fit in your slow cooker!
- 2 tablespoons of coconut oil
- 3 chopped leeks – white parts only
- 6 cloves of garlic, peeled and chopped
- 1 tablespoon of tomato paste
- 1/2 a mug of chicken stock
- A tablespoon of dried herbs – I use tarragon, rosemary and thyme
- 1 teaspoon of fish sauce – trust me it works wonders here!
- Pink salt and black pepper
And here is how to prepare the vegetables:
- Fry the leeks and garlic in the oil till soft, before adding the tomato paste and chicken stock. Allow to simmer for a further 4 or 5 minutes.
- Pop the soft vegetables in the bottom of your slow cooker and then move on to prepare the chicken.
Here’s how to prepare the chicken and finish the dish. It’s nice and easy:
- Season the chicken inside and out with your herbs, salt and pepper.
- Place the chicken breast down on top of the vegetables and sprinkle over the fish sauce.
- Put the lid on and leave on the low setting for around 4 hours. You need to check on things towards the end. A larger bird will take up to 5 hours.
- I turn my bird over for the last 30 minutes, just to ensure that all sides have been covered in the juices.
- When the bird is beautifully steamed and soft, take it out to rest for 15 minutes, before breaking off the meat.
- You need to ‘degrease’ the sauce. I do this by simply putting kitchen roll on top to soak up the fat.
- Once you are happy, simply blitz up the vegetables with a hand blender. Check the flavours and season if required. If you want a lighter sauce add a little bit boiling water to thin it out.
- Serve up with whatever works for you. Sweet potatoes and roasted broccoli makes perfect sense to me.
The ultimate beauty of this is the way the chicken stays so moist, cooking gently and soaking up the gorgeous garlicky flavours. Of course, there are so many other ways you could twist this towards your own favourite flavours.
Have a go and make it your own.
Happy Friday xx