Marcus Samuelsson's Swedish roast chicken with spiced apple rice

Serves 4
Click to follow
Indy Lifestyle Online

1 medium sweet potato
1 large onion
2 Granny Smith apples
2 shallots, coarsely chopped
1 garlic clove
1 teaspoon fresh thyme leaves
1 tablespoon fresh mint
2 tablespoons water
1 tablespoon olive oil
1/2 teaspoon ground cinnamon
2 cardamom pods
2 star anise
2 whole cloves
2 black peppercorns
4 white peppercorns
1 teaspoon kosher salt
1.5kg/3lb 8oz chicken

For the spiced apple rice

1 cup long-grain white rice
1 cup water
1 teaspoon kosher salt
11/2 tablespoons yoghurt
Freshly ground black pepper

Heat the oven to 350F/180C/Gas 4. Blanch the potato in boiling water for two minutes. Drain, rinse under cold water and drain again. In a bowl, combine the potato, onion, apples, shallots, garlic, thyme and mint. Combine the water and olive oil and add to the vegetable mixture, tossing to coat.

Using a pestle and mortar, crush the cinnamon, cardamom, star anise, cloves, peppercorns and salt. Add half to the vegetables.

Rinse the chicken inside and out and dry. Remove excess fat. Stuff the bird's cavity with about half the vegetable mixture and tie its legs together. Place it in a roasting pan and rub it all over with the reserved spice mix. Scatter the remaining vegetable mix around it.

Roast for about 90 minutes. After an hour, remove the vegetables from the pan and set aside. Occasionally check the chicken, adding a bit of water if it becomes completely dry.

When the chicken is cooked, cover with foil and set aside. Remove the vegetables from the cavity and add to the vegetables in the bowl.

Add some hot water to the pan and stir well. Pour the liquid into a cup and skim off the fat. Add enough water for one cup (250ml).

Combine the rice, water, deglazing liquid and salt in a saucepan. Bring to the boil, reduce the heat, cover, and cook until all the liquid is absorbed. Remove from the heat, fold in the yoghurt and reserved vegetables, and season. Carve the chicken and serve with the rice.