Swedish Roast Chicken With Spiced Apple Rice Recipe

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Swedish Roast Chicken With Spiced Apple Rice
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Ingredients
24
Count
Nutrition
263
Calories
Total time
41
Minutes
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Ingredients:

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 262.99 Kcal (1101 kJ)
Calories from fat 116.63 Kcal
% Daily Value*
Total Fat 12.96g 20%
Cholesterol 54.66mg 18%
Sodium 1181.49mg 49%
Potassium 547.39mg 12%
Total Carbs 22.49g 7%
Sugars 8.87g 35%
Dietary Fiber 4g 16%
Protein 14.49g 29%
Vitamin C 11.3mg 19%
Vitamin A 0.5mg 17%
Iron 23.7mg 132%
Calcium 94.3mg 9%
Amount Per 100 g
Calories 77.33 Kcal (324 kJ)
Calories from fat 34.29 Kcal
% Daily Value*
Total Fat 3.81g 20%
Cholesterol 16.07mg 18%
Sodium 347.4mg 49%
Potassium 160.95mg 12%
Total Carbs 6.61g 7%
Sugars 2.61g 35%
Dietary Fiber 1.17g 16%
Protein 4.26g 29%
Vitamin C 3.3mg 19%
Vitamin A 0.1mg 17%
Iron 7mg 132%
Calcium 27.7mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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