NZ Woman's Weekly

Lemon & garlic chicken with sage stuffing

Lemon & garlic chicken with sage stuffing
  • Servings

  • Courses


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

New Zealand Woman's Weekly food editor Jo Wilcox serves up tasty and easy to make dishes that your friends and family will love.

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