Ashanti Chicken
1 whole chicken, two to three pounds
Stuffing:
1 pound yams (or potatoes, or sweet potatoes), peeled and cut
into quarters
1 pound chicken meat, white or dark (no bones)
cooking oil for frying chicken
1 small onion, chopped
1 tomato, chopped
a handful of parsley, chopped
a few mint leaves, chopped
salt and black pepper, to taste
Boil the yams (or potatoes, or sweet potatoes) until tender.
When tender, remove from water and mash.
While yams are cooking, fry the chicken meat (not the whole
chicken) in a few tablespoons of oil. When nearly done add the
onion and tomato. Reduce heat and simmer until chicken is
fully cooked.
Add the chicken-onion-tomato mixture to the mashed yam.
Add parsley, mint, salt, and pepper. Mix well.
Stuff the de-boned chicken with the yam-chicken mixture. Sew
the chicken closed with a needle and cooking string. Rub with
butter or oil, salt and pepper.
Bake the stuffed chicken in an oven or in an outdoor grill
until it is browned, then wrap it in foil to allow it to
continue to cook until fully done.
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Recipe from the National Chicken Council
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