This slow-cooked chicken is incredibly moist and richly flavored in a Middle Eastern style - with cumin, chilies, lemon & garlic.
1 whole chicken, rinsed well inside and out and patted dry
4 cloves garlic, peeled and lightly smashed
1 lemon, quartered
1 tablespoon cumin
1 teaspoon ground coriander
1 teaspoon paprika (I use Hungarian)
1 teaspoon dried or fresh thyme
1 teaspoon chili powder
½ teaspoon ground ginger
dash nutmeg (preferably fresh grated)
½ teaspoon crushed red chili peppers (optional, for heat)
½ teaspoon unrefined salt
¼ teaspoon black pepper
2-3 tablespoons olive oil (to mix with the spices to make a paste)
1 large onion, chopped
Cut 4 small slits into the skin of the chicken and insert garlic between the skin and the meat - 2 in the breast and 2 in the thighs.
Place the lemon into the cavity.
Mix the spices together in a small bowl (coriander, paprika, thyme, cumin, chili powder, ginger, nutmeg, salt & pepper) and combine with the olive oil to make a paste. Rub the mixture all over the chicken, coating evenly.
Scatter the chopped onion over the bottom of a 7-quart oval slow cooker. Place the chicken on top breast side down.
Cook on low for 4-6 hours. Mine is always done in 4.
When done (check with a thermometer and make sure the juices run clear) place the chicken into a roasting pan and broil for 3-5 minutes. If you can adjust the temperature on your broiler, set it to 450. If your only option is 550, just watch it closely to make sure it gets nice and brown but doesn't burn.