Recipes - Chicken Poleko

Ingredients:

• 3-4 lb. whole chicken, cleaned
• Melted butter for basting

Marinade:

• 1 teaspoon cumin powder
• 2 tablespoons oil
• 1/2 tablespoon turmeric
• 1/4 teaspoon grated nutmeg
• 1/8 teaspoon asafetida
• 1/2 teaspoon timur (Szechwan pepper)
• 1 cup yogurt
• 1 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon chili paste
• Salt and Pepper

Filling:

• 2 lb. ground chicken
• 1 cup onion, finely chopped
• 1 cup red bell pepper, finely chopped
• 1/2 cup green onion, finely chopped
• 1 tablespoon fresh garlic, minced
• 1 tablespoon fresh ginger, minced
• 1/2 teaspoon timur (Szechwan pepper)
• 1/2 nutmeg, grated
• 1/2 teaspoon turmeric
• 1/8 teaspoon asafetida
• 1 tablespoon cumin powder
• 1 teaspoon hot chili powder
• 3 tablespoons cooking oil
• Salt and Pepper

Cooking Instructions:

In a small bowl, combine all marinating ingredients into a smooth paste. In a large bowl, place whole chicken and pour the marinating mixture over the bird; smother the marinade all over, inside and out. Marinate for 24 hours in the refrigerator.

In a large bowl, combine all filling ingredients. Cover and refrigerate until used. Bring out the marinated bird, pat dry with a paper towel. Stuff up the bird with the filling. Tie up the leg as to enclose the stuffed cavity. Pre-heat oven to 350oF; place a pouch of presoaked smoking wood chips. Place the marinated bird on a broiling rack and broil, frequently basting with the melted butter, for an hour or more or until the chicken is cooked tender. Chop up into bite size pieces to serve. Serve with rice pilaf, accompanied with tomato.