*  Exported from  MasterCook Mac  *
 
                  Stuffed Chicken with Nutty Cinnamon Rice
 
 Recipe By     : Recipies from Indochina by Castorina and Stais; pg 78
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chicken & Poultry                Ethnic
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      tsp           oil
    2      cloves        garlic -- crushed
    1                    onion -- finely chopped
    1      tsp           fennel seed
      1/2  tsp           chili pepper -- crushed
      1/2  tsp           ground cinnamon
    8      ozs           ground pork
    2      tbl           peanuts, oil-roasted -- finely chopped
    2      tbl           long-grain rice -- uncooked
      3/4  c             coconut cream
    1      tbl           fresh mint -- chopped
    2                    chickens
    1 2/3  cu            coconut cream
    2      c             water
    2      tsps          fish sauce
    1      tsp           curry powder
    2                    red chiles -- chopped
                         peanuts -- chopped (extra)
 
 Heat the oil in a wok or a frying pan, add the garlic, onion, fennel seeds,
chilli and cinnamon stir fry until aromatic.  Add the ground pork, stir fry until
the pork has changed colour.  Stir in the peanuts and rice, stir until combined. 
Add the coconut cream, bring to the boil, cover, reduce heat to low, cook for 10
minutes, remove the lid and stir in the mint; cool.
 	  Spoon this stuffing mixture into the cavities of the chickens, forcing
     any remaining stuffing under the skin around the necks.  Sew the cavity
     openings or secure with toothpicks.  Secure the legs with kitchen string and
     tuck the wings behind the backs. 
 	  Combine the extra coconut cream, water, fish sauce and curry powder in
     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 through.  Turn the chickens once during cooking.  
 	  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
     or until thickened slightly and reduced to about 1 1/2 cups liquid-  the
     mixture will form a light sauce.  Using sharp kitchen scissors and a sharp
     knife, cut down the centers of the chickens.  Serve with the sauce, sprinkle
     with the sliced chillies and extra chopped peanuts if preferred.
 
                    - - - - - - - - - - - - - - - - - - 
 
 
 Per serving: 3305 Calories; 277g Fat (74% calories from fat); 126g Protein; 91g
Carbohydrate; 475mg Cholesterol; 838mg Sodium
 
 NOTES : This is a Laotian recipie, which is quite filling.  Serve with a soup and
a salad to complete the meal.

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