Turmeric, Paprika & Oregano Chicken Hot pot

Ingredients:

• 1 whole Chicken
• 4 Garlic cloves peeled and sliced
• 3 / 4 large Spanish Onions peeled and quartered
• 4 Waxy Potatoes peeled and cut in large chunks
• 1 tsp of Sweet paprika
• 1 tsp of dried Oregano
• 1 tsp of Turmeric
• Juice of 1 Lemon
• 1 dessert spoon of honey
• Lots of Cracked Black pepper
•  1 tbsp of veg oil for frying
• 50 g of butter @ room temp
• A few leaves of fresh Oregano

Method:

1. Preheat your oven to 180c . This can also be done in a Slow cooker
2. Combine the paprika, turmeric and dried Oregano in a small bowl and sprinkle 1/2 of the mix over the Chicken
3. Heat 1 tablespoon of oil in a large pot ( big enough to fit a full chicken )
4. Pan fry the chicken for 3 mins on each side, make sure you keep an eye on the heat as the spices burn easily
5. Add in the onions then pour in the lemon juice & honey, cook for 5 mins
6. Take out the Chicken (leave it on a plate at the side)
7. Throw in the potatoes along and the rest of the spices, stir and cook for another 5 mins
8. Transfer the chicken to a casserole dish, arrange the potatoes mix around it
9. Scatter the Fresh Oregano leaves on top followed by some cracked black pepper and pour in around 50/80 ml of water
10. Cover it tightly and leave it in the oven for up to 3 hours
11. After 1.5 hours turn temp down to 150c  check to see if you need more water, and scatter a few small lumps of butter over the veg
12. Serve with a big green salad and maybe some herby rice if your looking for a few extra carbs !!