| India; Roast Chicken, Rice Stuffing | Foreign Cookery |
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1 roasting chicken about 4 lbs.
MARINADE 2 tbsp. olive oil 1 tbsp. lemon juice 1/4 tsp. salt 1/8 tsp. fresh ground pepper 1/2 tsp. ground cumin 1/4 tsp. garam masala STUFFING |
1 med. size onion, peeled and coarsely chopped
2 cloves garlic, chopped 1 tsp. ginger powder 1 fresh or 3 small canned tomatoes 1 tsp. each coriander,cumin 4 tbsp. vegetable oil 1/4 tsp. each whole cumin seeds and whole mustard seeds 2 cups(well packed) cooked rice 1/2 tsp. salt |
Mix all ingredients for marinade. Have the chicken at room temp.. Wipe well with a cloth or paper towel to dry. Brush3/4 of the marinade all over the chicken, inside and out.Let the chicken sit, at room temp., for about 2 hours. Reserve rest of marinade.
Finely chop the onions and garlic by hand or in a food processor. Heat 4 tbsp. oil in a 10"to12" skillet. When hot, drop in the mustard and cumin seeds. When the seeds begin to rise and pop,
(15 to30 sec.),add the onions. Stirring, fry the onions until deep golden.
Puree the tomatoes in the food processor;then put in a bowl. Add ginger, garlic, coriander, cumin and salt. Add tomato mixture to the onion mixture. Turn heat to low and gently fry , covered, for 10 to 15 minutes. Remove cover once in a while. If mix starts to dry out, add a few tbsp. water and stir it in. Once oil starts to ooze out of the tomatoes, mix in the rice. Cool slightly. Loosely stuff chicken and truss it.
Brown chicken for 20 minutes in a 450 F preheated oven, basting with remaining marinade every 5 minutes. Turn heat down to 350F. Roast at least an hour more or until chicken is done.