Chicken with Plantain Stuffing

Prep time: 15 minutes

Cooking time: 1 hour 45 minutes

Serves: 4-6

Ingredients

For The Chicken

1 The Best Dressed Chicken A Grade Whole Chicken (3-4 lb)

2 oz red rum

1 tbsp brown sugar

1 tbsp coconut oil

Juice & zest of 1 lime

1” fresh ginger, peeled and finely grated

1 tbsp fresh thyme leaves or ½ tsp dried

2 stalks fresh scallion, finely chopped

½ green Scotch bonnet, finely diced

¼ tsp ground pimento

¼ tsp ground cinnamon

1/8 tsp ground cloves

½ tsp salt

For The Stuffed Plantain

4 just-ripe plantains

1 cup breadcrumbs

1 cup bread, cut into small cubes

2 tbsp butter, melted

1 tbsp each fresh parsley, thyme (or ½ tsp dried),

and scallion, finely chopped

1 tbsp brown sugar

Method

1 Preheat oven to 350°F.

2 Pat, dry chicken, and set on a roasting rack in a baking tray.

3 Mix the rum, brown sugar, coconut oil, and lime juice in a bowl.

4 Mix the lime zest, ginger, all the spices, and salt together in another bowl.

5 Rub the spice mixture thoroughly all over the chicken, including the cavity. You may cover the chicken and place it in the refrigerator for 2 hours to overnight. Bring it to room temperature before baking. Or you may bake it right after seasoning.

6 Pour the rum mixture into the baking pan before baking.

7 Tent with foil and place in a preheated oven.

8 Bake for 45 minutes, covered.

9 While the chicken is baking, boil and mash the plantain.

10 Remove the chicken from the oven and stuff the cavity with the plantain mixture. Alternatively, you can place the plantain mixture in a separate baking dish.

11 Baste the chicken with the pan juices, adding a little water or stock if necessary.

12 Place the chicken, uncovered, back into the oven for another 45 to 50 minutes, basting it every 15 minutes. Bake until the juices run clear or until a thermometer inserted near the bone registers 165°F.

13 Serve with the pan juices, rice & peas, and your favourite sides.