Laotian Stuffed Chicken with Nuts Cinnamon and Rice

Laotian Stuffed Chicken with Nuts and Rice

Recipe only

The English word Laotian, used interchangeably with Lao in most contexts, comes from French laotien/laotienne. This Laotian Chicken with nuts and cinnamon rice is a real different way of cooking chicken. Give it a try and serve with Asian greens, also the kids will love it!

INGREDIENTS

2 teaspoons oil

2 fresh garlic cloves, crushed

1 large Asian shallot, finely chopped

1 teaspoon fennel seed

1/2 teaspoon chili powder

1/2 teaspoon ground cinnamon

250 g ground pork mince

2 tablespoons roasted peanuts, finely chopped

2 tablespoons uncooked long-grain rice

3/4 cup coconut cream

1 tablespoon fresh mint

2 small chickens

2 cups water

2 tablespoons fish sauce

1 teaspoon curry powder

2 long red chilies, chopped

extra copped peanuts to serve

METHOD

1. Heat the oil in a wok or frying pan, add the garlic, onion, fennel seeds, chili and cinnamon and stir-fry until aromatic. Add the ground pork, stir-fry until pork has changed color. Stir in the peanuts and rice, stir until combined. Add the coconut cream, bring to the boil, cover and reduce the heat to low. Cook for 10 minutes, remove the lid and stir in the fresh mint. Leave to cool.

2. Spoon the stuffing mixture into the cavities of the whole chickens. Secure with toothpicks and remember how many you use, so you can count when you take them out. Secure the legs with string and tuck the wings behind the back.

3. Combine the extra coconut cream, water, fish sauce and curry powder in a saucepan large enough to just fit both chickens. Bring to the boil, add chickens, simmer, covered for about 45 minutes or until the chickens are cooked. Turn the chickens once during cooking.

4. Remove the chickens from the pan, keep warm. Return the pan to the heat, simmer the pan juices uncovered over medium heat for about 15 minutes and reduced to 1 1/2 cups. now using a knife, cut the chickens down the center and cut into pices. Serve with the sauce and garnish with the fresh chili and chopped extra peanuts.