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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Pre-heat oven to 350°F. | 2. Blanch the sweet potato in boiling water for two minutes, then drain, rinse in cold water and drain again. | 3. In a medium bowl, combine sweet potato, onion, apples, shallots, garlic, thyme and mint. | 4. Combine the 2 tablespoons of water and the olive oil and add to the vegetable mixture, tossing to coat. | 5. 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. | 6. Add half the spice mixture to the vegetables and reserve the rest. | 7. Rinse the chicken inside and out and pat dry with paper towels. | 8. Remove all the excess fat. | 9. Lightly stuff the bird's cavity with about half the vegetable mixture and tie the bird's legs together with kitchen string. | 10. Place the chicken on a rack in a roasting pan and rub it all over with the reserved spice mixture. | 11. Scatter the remaining vegetable mixture around the chicken. | 12. Roast for about one hour. | 13. Remove the vegetables that are loose in the pan and set aside in a bowl. | 14. Continue roasting for another 30 minutes or until your meat thermometer, inserted in the thigh, reaches 160°F. | 15. During this time, if the pan becomes too dry, add water a few tablespoons at a time. | 16. Transfer chicken to a board, remove stuffing and add it to the other vegetables, and cover the chicken loosely with foil. | 17. Keep the vegetables warm. | 18. Place the roasting pan over heat on the stove top and add the water and stock or white wine. | 19. Bring liquid to a boil, stirring and scraping to deglaze the pan. | 20. Pour the liquid into a measuring cup, degreasing as best you can. | 21. Pour about 1/2 of a cup of the liquid into a sauceboat and keep warm. | 22. Add, if necessary, water to the remaining de-glazing liquid so that you have one cup. | 23. Combine the rice, one cup of water, one cup of deglazing liquid and the salt in a medium saucepan. | 24. Bring to a boil over high heat. | 25. As soon as the rice boils, reduce the heat to low, cover and cook the rice till done, about 18 minutes. | 26. Remove from heat and fold rice together with 1 and 1/2 tablespoons of the yogurt and the reserved vegetables. | 27. Season to taste with salt and pepper. | 28. Combine the remaining yogurt with the pan juices in the sauce boat. | 29. Carve the chicken and serve with rice, passing the sauceboat for those who need a little extra liquid. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1		peeled cut sweet	-	-	-	-
onion	1		cut	60.0	14.01	1.65	0.15
granny smith apple	2		peeled cored cut	238.96	56.0732	1.8128	0.7828
shallot	2		chopped	230.4	53.76	8.0	0.32
garlic clove	1		chopped	-	-	-	-
thyme	1	teaspoon		0.8079999999999999	0.1956	0.0445	0.0134
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
water	2	tablespoons		0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
cinnamon	1/2	teaspoon	ground	-	-	-	-
cardamom pod	2	teaspoon	ground	-	-	-	-
star anise	2			-	-	-	-
clove	2	teaspoon	ground	11.508	2.7523	0.2507	0.546
black peppercorn	2			-	-	-	-
white peppercorn	4			-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
chicken	1	pounds		974.6689	0.0	84.3202	68.2722
water	1/2	cup		0.0	0.0	0.0	0.0
white wine	1/2	cup		-	-	-	-
grain white rice	1	cup		-	-	-	-
water	1	cup		0.0	0.0	0.0	0.0
kosher salt	1	teaspoon		-	-	-	-
plain yogurt	5 1/2	tablespoons		-	-	-	-
black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.