Ingredients
Main ingredient
- 1 whole chicken
Seasoning for the body of the chicken
- 1 big stock cube
- 1 teaspoon dry ground cayenne pepper (or ground black pepper)
Stuffing
- 1 cigar cup or 180g long grain parboiled rice
- Vegetables
- 1 Carrot
- 1 handful green peas (or green beans)
- Seasoning
-
- 2 teaspoons curry powder (no chilli)
- 1 teaspoon thyme
- Salt to taste
- 2 tablespoons vegetable oil
- 1 medium onion
- 1 big stock cube
-
Side Dish: Roasted Potatoes
- 1 teaspoon thyme.
- 2 tablespoons vegetable oil
- Salt to taste
- 6 medium Irish potatoes
- Leftover seasoning from that of the chicken
Before you roast the chicken
Prepare the mixture of seasoning for the frame of the chicken by means of blending the dry ground pepper, stock dice (beaten) and floor ehu seeds.
Scrape and cut the carrots into small cubes and cut the onion into small portions.
Peel and cut the potatoes into wedges. You can go away the skin on in case you need.
Making the Roasted Whole Chicken: Step by means of Step
1. Prepare the stuffing.
Parboil the rice like you’ll parboil rice for Nigerian Jollof Rice. Rinse and put in a sieve to drain. If you will be using handiest rice as your facet dish, you may want to parboil sufficient rice for this motive.
Put it in a bowl, upload the curry powder and mix properly.
Add the diced carrots, green peas, diced onions, thyme, salt to taste and a few vegetable oil. Stir well and set apart.
2. Stuff the Chicken
Wash the bird and dry with a towel.
Stuff the interior with the pro rice and greens. Do no longer over fill it because understand that this rice is best parboiled and it’s going to rise as it cooks.
When done, tie the legs of the bird. This helps the Chicken maintain a more presentable form. You do not need it sagging and all around the region.
Set your oven to a hundred and eighty°C (350°F) to preheat.
Rub a few vegetable oil at the hen, sprinkle the combo of seasoning we prepared in advance and rub it all around the frame of the chicken.
Make sure the hen’s wings are tucked away below the hen or into the string you used to tie up the bird.
3. Prepare the aspect dish
If you want to apply simplest rice as your facet dish, then you definitely must have organized sufficient in step 1.
If the use of potatoes, place the wedges in a bowl, upload the last seasoning from the one you rubbed on the frame of the hen, add thyme, salt to taste and some vegetable oil.
Toss to evenly distribute the seasoning and set apart.
4. Arrange, then roast
Dish the last rice from the stuffing into an oven tray leaving some space at the centre for the hen.
Place the bird at the centre.
Add the seasoned potatoes around the fowl and area in the preheated oven and bake for one and a 1/2 hours.
The Chicken is achieved while it’s far golden, the rice inside the hen is well carried out and a cut into the chicken thigh indicates a white flesh with some succulent juice.
If the pores and skin is pinkish or maybe pink, the fowl is not performed.
