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Tropical festive chicken

NZ Woman's Weekly

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Many of us choose to serve chicken at Christmas time, finding it more accessible and manageable than turkey. For a festive roast chicken with a Pacific Island twist, try this delicious stuffing.

Ingredients

2 cups	Long grain rice
400 ml	Coconut milk
1½ cups	Chicken stock
3 Tbsp	Oil
1	Onion, finely chopped
1 clove	Garlic, finely chopped
2	Bacon rashers, chopped
½ cup	Macadamia nuts, roughly chopped
¼ cup	Dried mango, chopped
¼ cup	Coriander, chopped
1	Chicken, size 16

Directions

Preheat oven to 180°C. Rinse the rice under cold water until water runs clear. Place the rice in a saucepan with the coconut milk and chicken stock. Bring to the boil and then cover and simmer for 12 minutes until liquid is absorbed.
Heat 2 Tbsp oil in a frying pan and gently cook onion, garlic and bacon until onion is soft.
Mix together the rice, onion, garlic, bacon, macadamia nuts, mango and coriander. Season with salt and pepper.
Rinse the chicken inside and out and pat dry with a paper towel.
Stuff the chicken with the rice mixture, then secure with string.
Rub remaining 1 Tbsp oil over the skin and dust with salt and pepper. Cook for 1.5 hours, turning twice during cooking.