Chicken with rice, sweet potato and pepper stuffing, coriander and coconut sauce

Roast chicken and stuffing – eastern style – with coconut ‘gravy’. And no hassle.
Portions:6
Share on Facebook Recept afdrukken

Equipment

Ingrediënten

FOR THE CHICKEN

  • 125 g 4½oz basmati rice
  • 1 tbsp groundnut sunflower or rapeseed oil
  • ½ onion very finely chopped
  • 3 garlic cloves grated
  • 1 red chilli halved, deseeded and finely chopped
  • 150 g 5½oz sweet potato, peeled and cut into cubes
  • 1 small red pepper cut into squares
  • 1 bunch of coriander stalks and leaves separated and finely chopped
  • finely grated zest of 1 lime
  • salt and pepper
  • 1.8 kg 4lb chicken
  • 10 g ¼oz unsalted butter

FOR THE SAUCE

  • ½ tbsp groundnut sunflower or rapeseed oil
  • 1 small onion finely chopped
  • 2 x 160ml cans of coconut cream
  • juice of 1 lime plus more if needed

Instructies

  • Put the rice into a saucepan and add water to come just 2.
  • 5cm (1in) above the level of the rice.
  • Bring to the boil, then boil vigorously until the surface looks ‘pitted’ as if the rice has lots of little holes in it.
  • Reduce the heat to very low, cover and cook for about 15 minutes.
  • Make sure the rice doesn’t scorch on the base of the pan.
  • Meanwhile, heat the oil in a frying pan and add the onion.
  • Cook for about eight minutes, until the onion is softening and slightly golden.
  • Add the garlic and chilli and cook for another two minutes.
  • Scrape this into a bowl and add the sweet potato and pepper to the frying pan.
  • Cook until the sweet potato is just starting to get tinged at the edges; it doesn’t have to be soft, it will cook in the stuffing.
  • Add this to the onion with the drained rice, the coriander stalks, lime zest and seasoning.
  • Leave to cool.
  • Preheat the oven to 180°C/350°F/gas mark 4.
  • Stuff the chicken with the rice mixture, pushing it down well into the cavity.
  • Tie the legs together if you want to.
  • Put into a roasting tin, smear the butter on top, season and roast in the hot oven for 1 hour 20 minutes.
  • For the sauce, heat the oil in a frying pan and gently sauté the onion until it is soft but not coloured.
  • Pour off the cooking juices from the chicken into a glass jug and skim the fat from the top.
  • Add the chicken juices and coconut cream to the pan, season and bring to just under the boil.
  • Add the lime juice and coriander leaves.
  • Taste to check if you need either more lime or a bit more seasoning.
  • Serve the chicken with the stuffing and the coconut sauce.
  • I don’t serve any more starch – there is enough in the stuffing – but stir-fried greens are good on the side.
————————————————————————————————–
Recipe Category Chicken
Translate »