Serves: 4 Prep Time: 15min Cook Time: 6-8 hours (slow cooker)
3 lb. antibiotic-free + pasture raised chicken
whole, rinsed and patted dry
1 lemon, rinsed and sliced thin (peel on)
1 orange, rinsed and sliced thin (peel on)
1 head fennel, top + bottom removed, rinsed, sliced thin
5 cloves garlic, peeled and halved
½ pint oil cured black olives, pitted
2 tbsp. ground cumin
2 tbsp. white pepper
2 tbsp. smoked or hot paprika
2 tbsp. turmeric
1 tbsp. garlic powder
2 tbsp. kosher salt
2 tbsp. olive, canola or vegetable oil
plus 2 tbsp. more
32oz. broth or stock (chicken or vegetable)
Slice fennel, orange, lemon and garlic. Add to slowcooker with olives and 2 tablespoons of oil.
Mix spices (cumin, white pepper, paprika, turmeric, garlic powder and kosher salt) in bowl with remaining 2 tablespoons of oil.
Rinse and pat the chicken dry. Rub ⅔ of spice/oil mix all over and inside the chicken, and add the leftover mix to the vegetables in the slow cooker. Then place chicken on top of seasoned vegetables.
Wash your hands.
Pour the broth into the slow cooker. Cover with lid, and set on low heat for 6-8 hours, or until chicken is very tender.
Serve with braising vegetables and a light green salad for a perfect (and easy) lunch or dinner!