Ingredients
For the Marinade
- 4 cloves garlic, minced
- 2 red chili peppers, deseeded for less heat, finely chopped
- 1 teaspoon smoked paprika
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon olive oil
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Chicken
- 1 whole chicken (about 1.2–1.5 kg), cut into pieces, or 4–6 chicken thighs/drumsticks
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 100 ml chicken stock or water
- Optional garnish: fresh parsley or coriander
Equipment Needed
- Slow cooker
- Mixing bowl
- Knife and chopping board
- Spoon or tongs
Step-by-Step Instructions
Step 1: Prepare the Marinade
In a bowl, combine the minced garlic, chopped chili, smoked and sweet paprika, cumin, oregano, olive oil, lemon juice, salt, and black pepper. Mix until it forms a smooth paste.
Step 2: Marinate the Chicken
Rub the marinade generously all over the chicken pieces. For best results, cover and refrigerate for at least 2 hours or overnight. This step is optional but gives deeper flavor.
Step 3: Prepare the Slow Cooker
Place the sliced onions and bell peppers at the bottom of the slow cooker. Pour in the chicken stock or water to prevent burning.
Step 4: Add the Chicken
Place the marinated chicken on top of the vegetables, ensuring each piece has some marinade on it.
Step 5: Cook
Cover and cook on low for 6–7 hours or on high for 3–4 hours. The chicken should be tender and fully cooked, and the vegetables soft.
Step 6: Optional: Crisp the Skin
If using skin-on chicken and you want crispy skin, transfer the cooked chicken pieces to a baking tray and broil in the oven for 5–8 minutes until golden and crisp.
Serving Suggestions
- Serve over steamed rice or couscous with the cooked peppers and onions.
- Drizzle with extra lemon juice and sprinkle with chopped parsley or coriander.
- Pairs well with a fresh green salad or roasted vegetables.
