Spiced Roast Chicken

Name: Spiced Roast Chicken
Total time: 2 h
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 cup onions, finely chopped; 1 teaspoon garam masala (see note); 4 ounces fresh mushrooms, chopped; 1 cup coarsely grated parsnips; 1 cup coarsely grated carrots; 1/4 cup minced walnuts; 2 teaspoons chopped fresh thyme; 1 cup fresh white bread crumbs; 1 egg, beaten; Salt and pepper to taste; 1 chicken, about 3 1/2 pounds; 1 tablespoon margarine; 2/3 cup Marsala wine; Fresh thyme and watercress sprigs for garnish

Recipe from Vice President's Residence

Adapted by Marian Burros

Total Time: 2 hours
Rating: (0)
Comments: Read comments

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Ingredients

Yield:6 servings

For the Mushroom Stuffing

1tablespoon olive oil
1cup onions, finely chopped
1teaspoon garam masala (see note)
4ounces fresh mushrooms, chopped
1cup coarsely grated parsnips
1cup coarsely grated carrots
¼cup minced walnuts
2teaspoons chopped fresh thyme
1cup fresh white bread crumbs
1egg, beaten
Salt and pepper to taste

For the Chicken

1chicken, about 3½ pounds
1tablespoon margarine
⅔cup Marsala wine
Fresh thyme and watercress sprigs for garnish

Ingredient Substitution Guide

Preparation

Step 1
Prepare stuffing: In a large nonstick saucepan, heat olive oil. Add onion and saute over medium heat 2 to 3 minutes or until softened. Stir in garam masala and cook 1 minute. Add mushrooms, parsnips and carrots and cook 5 minutes, stirring constantly. Remove from heat. Stir in remaining stuffing ingredients.
Step 2
Stuff and truss chicken. Place chicken breast-side down on a rack in a roasting pan. Add ¼ cup water to the pan. Roast 45 minutes. Turn chicken breast-side up and dot with margarine. Roast about 45 minutes or until a meat thermometer inserted in thickest part of breast (not touching bone) registers 185 degrees. Transfer to a platter and let stand for 20 minutes. Keep warm.
Step 3
Pour off and discard fat from roasting pan. Add Marsala to remaining cooking juices, stirring to scrape up any browned bits. Boil over high heat 1 minute to reduce slightly. Adjust seasoning.
Step 4
Remove skin and carve chicken. Garnish with thyme and watercress sprigs. Serve with stuffing, flavored meat juices and seasonal vegetables.