Roast Chicken with Plums and Black Rice

  • in a pot (French oven) saute three shallots in butter and olive oil
  • add dried mushrooms and stir
  • add peppers trio and stir
  • add garlic confit and stir
  • add black rice and stir
  • add layer of halved plums
  • finely chop giblets and add them to this layer
  • add four rosemary twigs
  • drizzle honey
  • butterfly whole chicken and spice in and out with:
    • salt
    • cayenne
    • sumac
    • coriander
    • cardamom
    • expert level:  spread spices under the skin
  • drizzle over chicken a bit more honey
  • cover and put in the oven 350f for 60 minutes
  • uncover for another 15 minutes on broil to brown

I could have probably used two bags of rice for this volume.

Also, might be good to stir the rice mixture (including stirring the plums in) midway through the roasting process.  In other words, life the chicken and stir what’s below together again.  This may mean leaving out the rosemary (which seems to play only a small role) or perhaps moving it to the top during roasting (and removing before broiling).

 

JamesIsIn

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