SPICED ROAST CHICKEN

Spiced Roast Chicken image

Provided by Marian Burros

Time 2h

Yield 6 servings

Number Of Ingredients 15

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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

Steps:

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.
Stuff and truss chicken. Place chicken breast-side down on a rack in a roasting pan. Add 1/4 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.
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.
Remove skin and carve chicken. Garnish with thyme and watercress sprigs. Serve with stuffing, flavored meat juices and seasonal vegetables.

Nutrition Facts : @context http, Calories 577, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 34 grams, Fiber 4 grams, Protein 38 grams, SaturatedFat 9 grams, Sodium 953 milligrams, Sugar 5 grams, TransFat 1 gram