Slow Cooker Moroccan Roast Chicken

1.8kg whole chicken

2 tbsp olive oil

3 tbsp The Spice People Flavours of the World Moroccan Spice Mix

Stuffing

2 slices raising toast, toasted and chopped roughly

1 tsp The Spice People Flavours of the World Moroccan Spice Mix

1 tbsp chopped fresh parsley

1 egg

200g dried apricots, chopped

For the slow cooker

2 brown onions, peeled and quartered

2 large carrots, peeled and cut into large chunks

1 red capsicum, cored and sliced

120g cup green olives

½ cup chicken stock

1 tbsp tomato paste

To serve

1.5 cups Basmati rice

Pat the chicken dry with a paper towel. Mix the olive oil with the Spice People Moroccan spice mix and rub all over the chicken.

In a bowl mix together the raisin toast, the Spice People Moroccan Spice mix, parsley and egg.

Add a tablespoon of the dried apricots and mix to combine. Stuff inside the cavity of the chicken, secure the skin flap with a skewer and truss the chicken with kitchen string.

Scatter the onion, carrot, capsicum, olives and remaining dried apricots in the bottom of the slow cooker - this creates a rack for the chicken and flavours the juices. Add the chicken stock, and tomato paste.

Place the chicken breast-side up on top of the vegetables. Cover and cook on low for 5-6 hours* or high for 3 hours. until the chicken is tender and the internal temperature has reached 72°C.

For a golden roast-style finish, carefully transfer the chicken to a baking tray and place under a hot grill for 5–8 minutes until the skin crisps. Allow the chicken to rest for 5 minutes before carving.

To serve, spoon the vegetables onto a serving platter, place the chicken on top and drizzle with the cooking juices. Serve with rice on the side.

*Notes: Because the recipe is made in a slow cooker, even if you go an hour over the cooking time, the chicken will still remain tender and juicy.