1.5kg-1.8kg whole organic chicken
juice of 3 limes
1 tablespoon ground allspice
1 teaspoon ground cinnamon
½ teaspoon cayenne pepper
2 teaspoons sea salt
1 tablespoon rice malt syrup
1 tablespoon olive oil
2 bunches tenderstem broccoli, halved lengthways
1 pack pre-shredded coleslaw mix (or make your own)
4 spring onions, sliced
IN THE MORNING
Melt the butter in a hot frying pan and brown the chicken all over. Remove from the pan and place it upside down in the slow cooker.
Combine the lime juice with the spices and salt in the same pan over low heat. Add the rice malt syrup and stir until melted and combined.
Pour the mixture over the upside-down chicken and rub all over, including the cavity, to coat thoroughly.
Cover and cook for 6 hours on low or 3½ hours on high.
IN THE EVENING
To make the slaw, heat the olive oil in a large saucepan, then gently sweat the broccoli until almost tender. Add the remaining ingredients and stir until warmed through.
Remove the chicken from the slow cooker and slice the meat from the bone. Serve with slaw.
Cooked quinoa (or the citrus-spiced sweet potatoes)