Poultry: Stuffed Chicken by Recipe Cottage

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	Stuffed Chicken

		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 again. 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.