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ROASTED CHICKEN WITH SPICED APPLES, ONIONS AND YOGURT RICE

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Ingredients

Chicken
  • chicken
  • sweet potato
  • onion
  • 2 gram apples
  • 2 gram shallots
  • 1 clove garlic
  • 2 sprig thyme
  • 2 sprig mint
  • 1 tablespoon olive oil
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon white peppercorns
  • 1/8 teaspoon black peppercorns
  • 1/8 teaspoon salt
  • 1/8 teaspoon yogurt rice
Yogure Rice
  • chicken
  • sweet potato
  • onion
  • 2 gram apples
  • 2 gram shallots
  • 1 clove garlic
  • 2 sprig thyme
  • 2 sprig mint
  • 1 tablespoon olive oil
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon white peppercorns
  • 1/8 teaspoon black peppercorns
  • 1/8 teaspoon salt
  • 1/8 teaspoon yogurt rice
  • 1 cup basmati rice
  • 1 cup cooking liquid
  • 1 cup vegetables
  • 1/2 cup yogurt
  • 1/2 cup salt
  • 1 tablespoon chives

Preparation

Baking Directions:

Preheat oven to 350 degrees.

Rinse chicken with cool water, and pat dry with paper towels.

Fill a medium sauce pan half full of water and bring to the boil.

Add cubes of sweet potato, and blanch for 2 minutes.

Drain, rinse with cold water and drain again.

In a mixing bowl, combine blanched sweet potato, onion, apples, shallots and garlic.

Add thyme and chopped mint leaves.

In a small bowl combine olive oil with 2 tbs.

water, and add to vegetable mixture.

Using a mortar and pestle, or with the base of a heavy pot on a cutting board, lightly crush together the cinnamon, star anise, cloves, white peppercorns and black peppercorns and some salt to taste.

Add half the spice mixture on the vegetables, and reserve the rest.

Stuff the chicken with some of the vegetables and place the remainder of the vegetables on the bottom of a roasting pan.

Place the pan in the oven, and roast the chicken for about 1-1/2 hours, or until the internal temperature of the meat reaches 160 degrees.

Check pan occasionally, adding a bit of water if it becomes very dry.

When vegetables in base of pan are tender, remove and reserve.

When chicken is cooked, remove vegetables from cavity and add to the reserved pan vegetables.

Carve chicken, cover securely and keep warm.

Add enough water to the pan juice to make 1 cup, stirring well to de-glaze the pan.

Use vegetables and pan juices to make the yogurt rice.

Serve carved chicken with yogurt rice.

YOGURT RICEIn a medium saucepan combine basmati rice with 1 cup of water.

Bring to a boil, and then reduce heat and simmer, keep covered until rice is almost tender and liquid almost gone, about 10 minutes.

Add cooking liquid from the roasted chicken, roasted vegetables and toss gently.

Add the remainder of the spice mixture.

Cover pan and continue cooking until the rice is tender, (5-10 minutes).

Fold in yogurt and salt to taste.

Stir in the chives.

Serve with carved chicken.

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