Tropical festive chicken
7
25/12/2009
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.
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