NZ Woman's Weekly

Lemon & garlic chicken with sage stuffing

Lemon & garlic chicken with sage stuffing
  • Servings

    4
  • Courses

    Dinner

Adding stuffing balls makes this fragrant chicken dish complete. Just whip up your favourite greens and dinner is served. Every slow cooker is different, so these cooking times are a general guide.

  • 1 onion, halved and sliced into wedges
  • 6 cloves garlic, peeled and smashed
  • 1 lemon, cut into 8 wedges
  • 10-12 chicken drumsticks, skin removed*
  • 1 tin chickpeas, drained
  • 2½ cups good-quality chicken stock
  • 1 tbsp cornflour
  • 1 large tbsp liquid honey
  • Sea salt and cracked pepper
  • 2-3 sprigs fresh thyme
  • 1½ cups store-bought stuffing mix
  • 1 tsp chopped fresh sage or parsley
  • ¾ cup water
  • Steamed green beans and fresh thyme, to serve
  1. If using an oven, preheat to 160°C.
  2. Arrange onion, garlic and lemon at the base of your slow cooker or casserole dish.
  3. 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.
  4. 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.
  5. 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.
  6. Serve with green beans and garnish with thyme.

*Paper towels aid your grip when removing the chicken skin. Or ask your butcher to do it for you.

About Jo Wilcox

"I have had a love of food my whole life. Lucky for me my mum allowed me to play in the kitchen from the very beginning – from sitting up on the bench watch her peeling peaches for preserving or planning dinner parties from her many Womans Weekly Cookbooks. Starting in my local beach café, I went onto professional cookery training and my big foodie OE working as a professional chef and nanny. At 21 I launched my first restaurant. The following years saw me owning a gourmet cake and dessert shop and then a pasta deli before I discovered the world of food styling. Today I work in food styling making food look beautiful and tasty in packaging and advertising shoots, as well as my most important role yet – Food Editor of New Zealand Woman’s Weekly. I aim to provide great meal solutions that are interesting and approachable, and of course gorgeous foodie photos that make you want to cook them! I love the feedback and the knowledge that people actually cook them and have great results. If I can give someone a love of cooking and enjoying family meal times and gatherings then my job is done!" See www.jowilcox.co.nz

more of this author
NZWW Dec-22-2014-issue

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