Swedish Roast Chicken With Spiced Apple Rice

Name: Swedish Roast Chicken With Spiced Apple Rice
Prep time: 2 h 10 min
Cook time: 2 h 10 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Nordic, Scandinavian, European
Ingredients: 2 black peppercorns; 2 cardamom pods or 1⁄4 teaspoon ground cardamom; 1 chicken, about 3 1/2 pounds, preferably free-range; 118 milliliters chicken stock or 1⁄2 cup dry white wine; 1 Tbsp fresh mint, finely chopped; 1 teaspoon fresh thyme; 1 garlic clove, chopped; 2 granny smith apples, peeled, cored and cut into 1/2 inch cubes; 1 teaspoons ground cinnamon; 4 servings fresh ground black pepper; 1 teaspoon kosher salt; 1 Tbsp olive oil; 1 large onion, cut into 1/2 inch cubes; 6 Tbsps plain yogurt; 2 shallots, coarsely chopped; 2 star anise; 1 medium sweet potato, peeled and cut into 1/2 inch cubes; 118 milliliters water; 237 milliliters water; 2 Tbsps water; 4 white peppercorns; 237 milliliters long grain white rice, raw

The recipe Swedish Roast Chicken With Spiced Apple Rice is ready in about 2 hours and 10 minutes and is definitely a spectacular gluten free option for lovers of Scandinavian food. This recipe makes 4 servings with 332 calories, 7g of protein, and 5g of fat each. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up ground cinnamon, olive oil, ground pepper, and a few other things to make it today.

Instructions

Pre-heat oven to 350F.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.

Ingredients you will need

Sweet Potato

Shallot

Apple

Garlic

Onion

Thyme

Water

Mint

Equipment you will use

Bowl

Oven

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.

Ingredients you will need

White Peppercorns

Kosher Salt

Star Anise

Olive Oil

Vegetable

Cardamom

Cinnamon

Clove

Water

Equipment you will use

Mortar And Pestle

Cutting Board

Frying Pan

Add half the spice mixture to the vegetables and reserve the rest.Rinse the chicken inside and out and pat dry with paper towels.

Ingredients you will need

Vegetable

Whole Chicken

Equipment you will use

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.

Ingredients you will need

Vegetable

Equipment you will use

Kitchen Twine

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.

Ingredients you will need

Vegetable

Whole Chicken

Dry Seasoning Rub

Equipment you will use

Roasting Pan

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 160F.During this time, if the pan becomes too dry, add water a few tablespoons at a time.

Ingredients you will need

Vegetable

Water

Meat

Equipment you will use

Kitchen Thermometer

Bowl

Frying Pan

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.

Ingredients you will need

Vegetable

Stuffing

Whole Chicken

Equipment you will use

Aluminum Foil

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.

Ingredients you will need

White Wine

Stock

Water

Equipment you will use

Roasting Pan

Stove

Pour the liquid into a measuring cup, degreasing as best you can.

Equipment you will use

Measuring Cup

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.

Ingredients you will need

Water

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.

Ingredients you will need

Water

Rice

Salt

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Salt And Pepper

Vegetable

Yogurt

Rice

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.

Ingredients you will need

Whole Chicken

Yogurt

Sauce