SLOW COOKED BIRDS

…okay let’s go…

• 2 whole chickens
• crushed fresh garlic
• chicken masala spice
• barbeque spice
• peri-peri spice
• fish oil
• 2 chopped onions
• bay leaves
• 1 cup Jimmy sauce or braai basting
• ⅓ cup Worcestershire sauce
• ½ bottle of Nando’s peri-peri, optional
• fresh mushrooms, roughly chopped
• fresh parsley leaves

Clean and rinse the chicken thoroughly.
Rub with garlic, chicken masala, barbeque and peri peri spice – all to your own taste.
Place in a crock pot better known as a slow cooker.
Drizzle some fish oil over the chicken and add the chopped onions and bay leaves.
Add the Jimmy-, Worcestershire- and Nando’s peri-peri sauce.
Set cooker on high heat and let it cook for 3 hours.
Add mushrooms and parsley half an hour before serving.

Note:
Please do not add water as the slow cooker generates own water from steam and while cooking,  don’t open the lid as it loses it temperature and it will add extra cooking time to regain the temperature after opening.
Served with home baked rolls.

Recipe and photo: Curtis Harris