3 1⁄2 Pound, skinned and trimmed of excess fat, rinsed and patted dry
1 Large, chopped
5 Clove (25 gm), chopped
1⁄2 Cup (8 tbs)
1 Pound, chopped
Red bell peppers
2 , chopped
Canned fire roasted crushed tomatoes
14 Ounce (1 Can)
Extra virgin olive oil
1 Teaspoon (Such As Leccino)
In a small bowl, mix together the cumin, paprika, turmeric, cayenne pepper and salt. Add the juice from one whole lemon (reserving the lemon rind) and mix well.
Using your hands, apply the spice mixture generously all over the inside and outside of the bird. Stuff the cavity of the chicken with half of the onions, half of the garlic and half of the cilantro.
Place the remaining onions, garlic and cilantro in the bottom of a 5 or 6-quart slow cooker. Add the carrots, bell pepper and crushed tomatoes. Stir in the extra virgin olive oil. Season with salt to taste. Place the chicken on top of the vegetables. Cover and cook on low for about 7 hours or on high for approximately 4 hours, or until the meat pulls easily away from the bones. Serve warm.
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