Sindhi Chicken

Sind is a province of Pakistan where the food is both varied and delicious. This unusual dish is typical of the region.

1×4 lb. chicken, skinned

1 ½ teaspoons salt

1 teaspoon bicarbonate of soda

3 oz. butter

1 ½ oz. cooked rice

2 large tomatoes, blanched, peeled, seeded and chopped seeded and cnopped

1 large onion, finely chopped

2-inch piece fresh root ginger, peeled and finely chopped

1 green chilli, finely chopped

2 teaspoon salt -1 teaspoon black pepper

1 hard-boiled egg, chopped

2 fl. oz. yogurt

1 oz. butter, melted

Rub the chicken all over with the salt and soda. Set aside for 1 hour. Wash the chicken to remove the salt and soda. Dry the chicken with kitchen paper towels.

Preheat the oven to moderate 350 F (Gas Mark 4, 180 C).

In a large deep frying-pan, melt 1 ounce of the butter over moderate heat. When the foam subsides, add the chicken and fry, turning frequently, for 8 minutes or until it is golden brown all over. Remove the pan from the heat and s’et aside until the chicken is cool enough to handle.

Meanwhile, prepare the stuffing. In a medium-sized mixing bowl, combine all the stuffing ingredients, using your hands to mix them well. Spoon the mixture into the cavity of the chicken.

Place the chicken in an ovenproof dish. Cut the remaining butter into small pieces and dot them over the chicken. Place the dish in the centre of the oven and roast the chicken, basting regularly with the butter, for l hours or until it is tender.

Remove the chicken from the oven. Carefully transfer it to a carving board. Carve the chicken into serving pieces. Arrange the pieces on a warmed serving platter, with the stuffing and the cooking juices.

Serve immediately.