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The Chicken:
1 tsp vegetable oil
one 3 - 3.5 pound chicken
1 large onion, peeled and cut into
quarters
1/4 - 1/2 cup dry white wine or water
2 tsp chaat masala (Chaat masala is a
powdered spice combination made with mint, ginger, mango powder,
asafetida, cumin, fennel seeds, and cayenne pepper.)
The Stuffing:
1 tbsp vegetable oil
1 medium-size onion, peeled and chopped
2 tart apples, unpeeled, cored and chopped
about 1 tsp chaat masala
1/2 cup raisins
1 tbsp butter
1 cup chopped cashews or walnuts
1 cup cooked (about 1/3 cup raw) rice
salt and freshly ground black pepper
about 1 tsp garam masala (Garam masala and
chaat masala are mixtures of Indian spices available in many health or
gourmet food stores. Garam masala, a traditional ground mixture from
northern India, is a sweeter combination of cumin, coriander seeds,
cardamom, black peppercorns, cloves and cinnamon) |
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Method :
Grease the bottom of a medium-size or
large flameproof roasting pan with the 1 tsp oil. Place the chicken,
breast-side up, in the pan and rub the chaat masala inside the cavity,
all over the outside skin, and under the skin on the breast. Let the
chicken "marinate" for at least an hour at room temperature, or cover
and refrigerate for up to 6 hours.
Preheat the oven to 400 degrees. Prepare
the stuffing: In a large skillet, heat the oil over moderate heat. Add
the onion and cook, stirring occasionally, until soft but not brown,
about 8 minutes. Add the apples and spices and cook, stirring
frequently, for another 3 minutes. Add the raisins, butter, and nuts and
cook another 30 seconds. Remove the skillet from the heat and stir in
the rice until well mixed, making sure it clumps up. Add salt and pepper
to taste. The stuffing should have a very full flavor; add more chaat
masala and garam masala if needed.
Tip the chicken up and stuff the cavity
with the stuffing, pressing down to add as much as possible. Do not add
so much stuffing that it begins to fall out. Tie the legs together with
kitchen string. Add the onion to the pan and season the chicken with
salt and pepper. Place the remaining stuffing in a lightly buttered
casserole.
Roast the chicken for 30 minutes. Remove
the roasting pan from the oven and baste the chicken with some of the
wine or water. Continue roasting, basting occasionally with additional
wine or water, until the chicken is golden brown and the juices run
yellow and not pink, about an additional 30 minutes. Place the casserole
with the extra stuffing in the oven about 10 minutes before the chicken
is done.
Remove the roasting pan fro the oven.
Place the chicken on a carving board and let sit, loosely covered with
aluminum foil, for 10-15 minutes. Discard any excess fat from the
roasting pan and bring the juices to a simmer over moderate heat. Simmer
for 5 minutes and season to taste. Remove the casserole from the oven.
Carve the chicken into serving pieces and serve topped with the warm pan
juices. Pass the stuffing separately.
Makes 4 servings
A mixture of Indian spices - chaat masala
- is rubbed into the chicken's cavity, all over the skin, and finally
under the skin. The chicken is then stuffed with a pungent combination
of rice, apples, raisins, onions, nuts; and spices and roasted until
golden brown. Serve the chicken with an assortment of chutneys, Indian
spices, raita and pappadum, a flat, crackerlike Indian bread.
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