Haitian Roast Chicken with Two Stuffings

Name: Haitian Roast Chicken with Two Stuffings
Yield: Serves 6
Cuisine: Haiti
Ingredients: 2 tsp soft light brown or demerara sugar; salt and pepper; 2 tsp cayenne pepper; 350 ml (12 fl oz) chicken stock; 4 tbsp rum; 50 g (1¾ oz) butter; ½ onion, finely chopped; 2 spring onions, chopped; 2 garlic cloves, finely chopped; generous grating of nutmeg; 3 slices of white bread, made into breadcrumbs; leaves from 4 sprigs of thyme zest and juice of 1 lime; 2 tbsp rum; 1.6 kg (3½ lb) roasting chicken 30 g (1 oz) butter; 2 very ripe plantains, peeled and sliced; 2 plum tomatoes, quartered

Preparation info

Serves
6

Difficulty
Medium

Appears in

Caribbean Food Made Easy

By Levi Roots

Published 2009

About

If you like cooking with fire you’ll love this. There’s nothing cooler than taking something flambéed to the table - it’s real theatre. This is what I cook for Christmas. Use ordinary bananas rather than plantain inside or alongside the bird if you prefer, or if you can’t get hold of plantain. This is definitely one to wow friends with at Sunday lunch.

Ingredients

Americas
Haiti
Dinner
Caribbean
Christmas
Spicy

Ingredients

Method