Lemon and garlic chicken with sage stuffing
Adding stuffing balls makes this fragrant chicken dish complete.
Ingredients
| 1 | Onion, halved and sliced into wedges |
| 6 | Garlic cloves, peeled and smashed |
| 12 | Chicken drumsticks, skin removed |
| 1 | Lemon, cut into 8 wedges |
| 1 can | Chickpeas, drained |
| 2½ cups | Chicken stock |
| 1 Tbsp | Cornflour |
| 1 Tbsp | Liquid honey |
| 1 to taste | Salt & freshly ground pepper |
| 1 to taste | Salt & freshly ground pepper |
| 3 sprigs | Fresh thyme |
| 1½ cups | Stuffing mix, (store bought) |
| 1 tsp | Fresh sage, or parsley chopped |
| ¾ cup | Water |
| 1 to serve | Green beans |
| 1 to serve | Fresh thyme |
Directions
- If using an oven, preheat to 160C.
- Arrange onion, garlic and lemon at the base of your slow cooker or casserole dish.
- Nestle in the chicken drumsticks, sprinkle over the drained chickpeas.
- Whisk together the chicken stock, cornflour and honey, and pour over the chicken. Season well and add fresh thyme.
- Cook in a slow cooker covered on low for 5 hours 30 minutes, high for 3 hours 30 minutes, or in the oven for 3 hours.
- Combine the stuffing mix, sage and water and mix well.
- Roll the stuffing into walnut-sized balls and place around the chicken, half covered by the liquid, for the last half hour of cooking time.
- Serve with green beans and garnish with thyme.
Tip: Paper towels aid your grip when removing the chicken skin. Or ask your butcher to do it for you.
http://www.bite.co.nz/recipe/9384/Lemon-and-garlic-chicken-with-sage-stuffing/
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