Chicken with Orange and Honey Sweet Potato

FOR A 4-5.5.LITRE SLOW COOKER. SERVES 6

In this dish, chicken fillets are filled with an orange-infused stuffing that permeates the meat and combines with the spices of the Moroccan-inspired sauce. Each portion is therefore a most delicious little parcel, complemented by the creaminess of sweet potato.

650g sweet potatoes, peeled weight, cut into 1.5cm cubes

½ teaspoon salt

⅓ cup orange juice

2 teaspoons mild-flavoured honey

1.5–1.8kg whole chicken

2 teaspoons cornflour mixed to a paste with 2 tablespoons water (optional)

For the Stuffing

1 stick celery, finely diced

1 cup fresh breadcrumbs

1 egg, lightly beaten

2 teaspoons finely grated orange zest

2 teaspoons orange juice

½ teaspoon ground cumin

2 spring onions, finely sliced

2 tablespoons diced dried dates

½ teaspoon salt

For the Spiced Orange and Honey Glaze

1 teaspoon ground cumin

1 teaspoon paprika

½ teaspoon ground turmeric

¼ teaspoon ground ginger

½ teaspoon salt

2 teaspoons finely grated orange zest

2 cloves garlic, crushed

2 teaspoons honey

2 tablespoons finely chopped coriander

2 tablespoons orange juice

Place the sweet potatoes in the slow cooker, sprinkle with the salt and mix in with the orange juice and honey.

To make the stuffing, mix all the ingredients together and press into the cavity of the chicken. Place the chicken on top of the sweet potatoes, breast side up.

To make the spiced orange and honey glaze, mix all the ingredients together. Paint the chicken with the mixture using a pastry brush.

Cover and cook on High for 4 hours or High for for 30 minutes, then Low for 5 to 6 hours.

Remove the chicken from the cooker and keep warm. Turn cooker to High for 10 minutes if sauce is too runny, then add some or all of the cornflour paste to thicken. Cook for 5 minutes longer. Skim any fat from the surface.

Serve the chicken and sweet potatoes drizzled with the sauce and with the stuffing alongside.