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Lemon and garlic chicken with sage stuffing
( SERVES 4 )

NZ Woman's Weekly

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Adding stuffing balls makes this fragrant chicken dish complete.

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

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.