Swedish Roast Chicken With Spiced Apple Rice

Recipe by Chef Kate
READY IN: 2hrs 10mins




  • 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.