SWEDISH ROAST CHICKEN WITH SPICED APPLE
Source of Recipe
Restaurant Recipes Newsletter
Recipe Introduction
Aquavit and the New Scandinavian Cuisine" by Marcus Samuelsson (Houghton Mifflin)
List of Ingredients
For chicken:
1 medium sweet potato, peeled, cut into 1/2-inch cubes
1 large onion, cut into 1/2-inch cubes
2 Granny Smith apples, peeled, cored, cut into 1/2-inch cubes
2 shallots, coarsely chopped
1 garlic clove, peeled, chopped
1 teaspoon fresh thyme leaves
1 tablespoon finely chopped fresh mint
2 tablespoons water
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
2 cardamom pods OR 1/4 teaspoon ground cardamom
2 star anise; see cook's notes
2 whole cloves OR 1/8 teaspoon ground cloves
2 black peppercorns
4 white peppercorns (or 4 additional black peppercorns)
1 teaspoon salt, kosher preferred
1 (3 1/2-pound) chicken
For spiced rice:
1 cup long-grain white rice; see cook's notes for do-ahead rice preparation
1 cup water
1 teaspoon salt, kosher preferred
1 1/2 tablespoons plain yogurt
Freshly ground black pepper
Recipe
Cook's notes: Star anise are star-shaped, dark brown pods native to China. It can be found in Asian markets or some supermarkets, either in the spice section or in the Asian specialties section.Samuelsson prepares rice after chicken roasts. For less last-minute preparation, cook rice before company arrives (omit Steps 6 and 7). Lightly brown 1 cup long-grain rice in 4 tablespoons butter or canola oil in medium-large saucepan on medium-high heat, stirring
frequently. Add 2 cups chicken broth. Bring to boil; reduce heat to low and cover. Simmer, covered, 18 minutes or until broth is absorbed. Transfer to microwave-safe bowl and cover. Before serving, reheat in microwave oven.
1. Prepare chicken: Preheat oven to 350 degrees. Blanch sweet potato in boiling water 2 minutes. Drain, rinse under cold water, drain again. In medium bowl, combine sweet potato, onion, apples, shallots, garlic, thyme and mint. In small bowl, stir water and olive oil; add to vegetable mixture and toss.
2. Using mortar and pestle, lightly crush cinnamon, cardamom, star anise, cloves, peppercorns and salt (or, combine spices on cutting board and crush with bottom of heavy pot). Add half of spice mixture to vegetable mixture and reserve rest.
3. Rinse chicken inside and out with cold water; pat dry with paper towels. If there are fat pads next to cavity opening, remove them. Lightly stuff bird's cavity with about half of vegetable mixture and tie legs together with cotton string. Place chicken on rack in roasting pan and rub all over with reserved spice mixture. Scatter
remaining vegetable mixture around chicken.
4. Roast in preheated oven 1 1/2 hours or until instant-read thermometer inserted into thigh reaches 160 degrees. After first hour, or when vegetables in pan are tender, remove them from pan and set aside in bowl. Check pan occasionally as chicken roasts, adding water if it becomes dry.
5. When chicken is cooked, transfer to cutting board. Remove vegetables from cavity and add to vegetables in bowl. Cover chicken loosely with foil and let rest while you cook rice.
6. Prepare rice: Add a few tablespoons hot water to roasting pan, stirring well to deglaze pan. Pour liquid into measuring cup and slim off as much fat as possible. Add enough additional water to make 1 cup.
7. Combine rice, 1 cup water, 1 cup deglazing liquid and salt in medium saucepan. Bring to boil over high heat; reduce heat to low, cover and cook about 18 minutes or until rice is tender and all liquid absorbs.
8. Remove from heat and fold in yogurt and reserved vegetables. Taste and add salt and/or pepper as needed. Carve chicken and serve with rice.
Samuelsson's wine suggestion: California Pinot Noir
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