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

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

Method

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of