Cook1 hr 30 mins
From Marcus Samuelsson of Aquavit, who says it was what his Swedish Grandmother made on Sunday nights. My change is to add some additional liquid to the pan so that you have enough to make sauce to pour sparingly over the chicken and rice.
- 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 teaspoon fresh thyme
- 1 tablespoon fresh mint, finely chopped
- 2 tablespoons water
- 1 tablespoon olive oil
- 1⁄2 teaspoon ground cinnamon
- 2 cardamom pods or 1⁄4 teaspoon ground cardamom
- 2 star anise
- 2 whole cloves or 1⁄8 teaspoon ground cloves
- 2 black peppercorns
- 4 white peppercorns
- 1 teaspoon kosher salt
- 1 chicken, about 3 and 1/2 pounds, preferably free-range
- 1⁄2 cup water
- 1⁄2 cup chicken stock or 1⁄2 cup dry white wine
- 1 cup long grain white rice, raw
- 1 cup water
- 1 teaspoon kosher salt
- 5 1⁄2 tablespoons plain yogurt
- fresh ground black pepper
- Pre-heat oven to 350°F.
- Blanch the sweet potato in boiling water for two minutes, then drain, rinse in cold water and drain again.
- In a medium bowl, combine sweet potato, onion, apples, shallots, garlic, thyme and mint.
- Combine the 2 tablespoons of water and the olive oil and add to the vegetable mixture, tossing to coat.
- With a mortar and pestle (or with the back of a heavy skillet against a cutting board) lightly crush the cinnamon, cardamom, star anise, cloves, black and white peppercorns (you can use all black if that's what you have) with the teaspoon of kosher salt.
- Add half the spice mixture to the vegetables and reserve the rest.
- Rinse the chicken inside and out and pat dry with paper towels.
- Remove all the excess fat.
- Lightly stuff the bird's cavity with about half the vegetable mixture and tie the bird's legs together with kitchen string.
- Place the chicken on a rack in a roasting pan and rub it all over with the reserved spice mixture.
- Scatter the remaining vegetable mixture around the chicken.
- Roast for about one hour.
- Remove the vegetables that are loose in the pan and set aside in a bowl.
- Continue roasting for another 30 minutes or until your meat thermometer, inserted in the thigh, reaches 160°F.
- During this time, if the pan becomes too dry, add water a few tablespoons at a time.
- Transfer chicken to a board, remove stuffing and add it to the other vegetables, and cover the chicken loosely with foil.
- Keep the vegetables warm.
- Place the roasting pan over heat on the stove top and add the water and stock or white wine.
- Bring liquid to a boil, stirring and scraping to deglaze the pan.
- Pour the liquid into a measuring cup, degreasing as best you can.
- Pour about 1/2 of a cup of the liquid into a sauceboat and keep warm.
- Add, if necessary, water to the remaining de-glazing liquid so that you have one cup.
- Combine the rice, one cup of water, one cup of deglazing liquid and the salt in a medium saucepan.
- Bring to a boil over high heat.
- As soon as the rice boils, reduce the heat to low, cover and cook the rice till done, about 18 minutes.
- Remove from heat and fold rice together with 1 and 1/2 tablespoons of the yogurt and the reserved vegetables.
- Season to taste with salt and pepper.
- Combine the remaining yogurt with the pan juices in the sauce boat.
- Carve the chicken and serve with rice, passing the sauceboat for those who need a little extra liquid.