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swedish roast chicken with spiced apple rice


from marcus samuelsson of aquavit, who says it was what his swedish grandmother made on sunday nights. my change is to add some additional liquid to the pan so that you have enough to make sauce to pour sparingly over the chicken and rice.


# # # # # # # # # # # # # # # #


  1. Pre-heat oven to 350f
  2. Blanch the sweet potato in boiling water for two minutes
  3. Then drain
  4. Rinse in cold water and drain again
  5. In a medium bowl
  6. Combine sweet potato
  7. Onion
  8. Apples
  9. Shallots
  10. Garlic
  11. Thyme and mint
  12. Combine the 2 tablespoons of water and the olive oil and add to the vegetable mixture
  13. Tossing to coat
  14. With a mortar and pestle lightly crush the cinnamon
  15. Cardamom
  16. Star anise
  17. Cloves
  18. Black and white peppercorns with the teaspoon of kosher salt
  19. Add half the spice mixture to the vegetables and reserve the rest
  20. Rinse the chicken inside and out and pat dry with paper towels
  21. Remove all the excess fat
  22. "lightly stuff the birds cavity with about half the vegetable mixture and tie the birds legs together with kitchen string"
  23. Place the chicken on a rack in a roasting pan and rub it all over with the reserved spice mixture
  24. Scatter the remaining vegetable mixture around the chicken
  25. Roast for about one hour
  26. Remove the vegetables that are loose in the pan and set aside in a bowl
  27. Continue roasting for another 30 minutes or until your meat thermometer
  28. Inserted in the thigh
  29. Reaches 160f
  30. During this time
  31. If the pan becomes too dry
  32. Add water a few tablespoons at a time
  33. Transfer chicken to a board
  34. Remove stuffing and add it to the other vegetables
  35. And cover the chicken loosely with foil
  36. Keep the vegetables warm
  37. Place the roasting pan over heat on the stove top and add the water and stock or white wine
  38. Bring liquid to a boil
  39. Stirring and scraping to deglaze the pan
  40. Pour the liquid into a measuring cup
  41. Degreasing as best you can
  42. Pour about 1 / 2 of a cup of the liquid into a sauceboat and keep warm
  43. Add
  44. If necessary
  45. Water to the remaining de-glazing liquid so that you have one cup
  46. Combine the rice
  47. One cup of water
  48. One cup of deglazing liquid and the salt in a medium saucepan
  49. Bring to a boil over high heat
  50. As soon as the rice boils
  51. Reduce the heat to low
  52. Cover a

Step 29

Total Time in Minute 130

Ingredients Count 21

cooking swedish roast chicken with spiced apple rice

See More Relate Photo


Sweet potato


Granny smith apples


Garlic clove

Fresh thyme

Of fresh mint


Olive oil

Ground cinnamon

Cardamom pods

Star anise


Black peppercorns

White peppercorns

Kosher salt


Chicken stock

Long grain white rice

Plain yogurt

Fresh ground black pepper

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