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Stuffed chicken recipe

2 stalks lemongrass (or grated rind from 4 lemons)
4 whole dried or fresh red chiles
5 1/2 tbs lime or lemon juice
2 tbs brown sugar
2 tsp salt
1 tsp ground turmeric
1/2 tsp ground red pepper
3-4 lb roasting chicken
2 red bell peppers
7 shallots or 1 medium onion
2 in cube fresh ginger
10 cloves of garlic
24 cashew nuts (or 12 candlenuts)
1 1/2 tsp ground black pepper
5 tbs vegetable oil

Soak the dried chiles in 5 tbs of water. Combine 3 tbs of the lime
juice, 1 tbs sugar, 1 tsp salt, the turmeric, and red pepper.
Place the chicken in a deep dish and cut small slits through the
skin. Rub some of the lime juice mixture over the chicken and into
the slits. Turn the chicken over and repeat this operation on the
other side of the chicken. Let the chicken marinate (refrigerated)
at least 1 hour. Chop the bell peppers, shallots, ginger, garlic
and nuts. Slice the lemongrass as thinly as possible (discarding
the dry top). Place these ingredients along with the remaining
lime juice into a blender or food processor and blend til smooth.
Add the remaining salt, sugar, black pepper, and chiles and blend

Put the oil in a large non-stick frying pan and heat it on medium-
high heat. Add the paste from the blender and fry, stirring, for
about 15 minutes or until the paste is a dark reddish brown.

Place the chicken on a large piece of aluminum foil and rub some
of this paste over the outside of the chicken. Stuff the rest of
the paste into the bird and fold the foil over, crimping the edges
toghether about two inches above the bottom of the parcel to prevent
leakage. Bake The chicken at 350 degrees (F) for 1 3/4 hours. Open
the parcel carefully and pour the liquid from the foil into a small
saucepan. Spoon off the fat, remove the stuffing from the bird
and add it to the pot. Heat the resulting sauce gently and stir
to mix. Serve poured over the chicken on individual servings or
in a sauce boat on the table.


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