Erik's Crockpot Chicken
One chicken (approx 1kg/a good 2 pounds)
3 limes or small lemons
1 large bell pepper/red, orange or yellow for colour
About a dozen pickled chillies (I use what in Europe is known as
"kebab-pepperoni's", they're medium-hot pepperfruits of the "Spanish
pepper"-variety. I guess you could use pickled jalapenos, but these being
too hot, I would use fewer, seed them and then make up for the lack of
green with half a green bell pepper.) Fresh champignon de Paris-mushrooms
to fill the pot up Paprika-powder/caraway-powder/black peppercorn-powder
Quart the limes and squeeze them over the chicken in the pot, then stuff
the chicken with the limes (any extras put around in the pot). Cut the
pepperfruit into thin stripes and slice the mushrooms thickly - add to the
pot with the chillies. Sprinkle the top of the chicken LIBERALLY with
paprika and caraway (about 1 tbsp each, and peppercorns to taste).
For best effect the chicken should be still half frozen (adding it's juices
to the pot), thawed just enough to allow insertion of the lime-quarts.
cook for 1h 45mins in the oven at 250 dgrs Celsius (482F).
By Erik Fridén. Posted to the PaleoRecipe Mailing List, June 2003
Andrey Khrobostov / 123RF Stock Photo 8167207