Chyrel's Recipes From Friends

Swedish Roast Chicken With Spiced-Apple Rice Recipe

Swedish Roast Chicken With Spiced-Apple Rice
Posted by: Jerseygirl Sun, 6 Feb 2005, at 7:34 a.m.
Mom's Secret Recipe File featured in The Oakland Press, Jan. 24, 2005

For Chicken:
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 large onion, cut into 1/2-inch cubes
2 Granny Smith apples, peeled, cored and cut into 1/2-inch cubes
2 shallots, coarsely chopped
1 garlic clove, chopped
1 tsp. fresh thyme leaves
1 T. finely chopped fresh mint
2 T. water
1 T. olive oil
1/2 tsp. ground cinnamon
2 cardamom pods or 1/4 tsp. ground cardamom
2 star anise
2 whole cloves or 1/8 tsp. ground clove
2 black peppercorns
4 white peppercorns (or 4 additional black peppercorns)
1 tsp. kosher salt
1 3 1/2 lb. chicken, preferably free-range

For Rice:
1 C. long-grain rice
1 tsp. kosher salt, plus more if needed
1 1/2 T. yogurt
freshly ground black pepper

Preheat oven to 350 degrees F.
Blanch sweet potato by putting it in boiling water for 2 minutes, them immediately drain, rinse under cold water and drain again. In a medium bowl, combine sweet onion, apples, shallots, garlic, thyme and mint.
Combine water and olive oil, add to mixture and toss to coat. With mortar and pestle, crush cinnamon, cardamom, star anise, cloves and peppercorns with salt. Add half the spices to the mixture; reserve
the rest. Rinse chicken inside and out and pat dry. Remove excess fat. Lightly stuff bird's cavity with half the vegetable mixture and tie legs together with kitchen string. Place on a rack in a roasting pan and rub
all over with reserve spices. Scatter remaining vegetables around chicken. Roast for about 1 1/2 hours or until instant-read thermometer inserted into thigh reaches 160 degrees F. After the first hour, or when
vegetables in the pan are tender, remove and set aside in bowl. Chicken pan occasionally as chicken roasts, adding a bit of water if it becomes dry. When chicken is cooked, transfer to a cutting board. Remove vegetables from the cavity and add to the vegetables in the bowl. Cover the chicken loosely with foil and let rest. Add 1/4 C. hot water to the roasting pan, stirring well to deglaze. Pour liquid into a measuring cup, skim off the fat, and add enough water to make 2 cups of liquid. Pour this liquid into a medium saucepan. Add the rice and 1 tsp. salt and bring to a boil over high heat. Reduce the heat to low, cover, and cook for about 18 minutes, until the rice is tender and all liquid is absorbed. Fold the yogurt and reserved vegetables into the rice. Season with salt if necessary and pepper. Carve chicken and serve.

Serves 4.

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