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Ashanti Chicken( Whole Deboned Chicken With rice)

Ashanti Chicken-  Whole Stuffed Deboned Roast Chicken- stuffed with Jollof rice  paired with gravy from drippings
Course Main
Cuisine African
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 8
Calories 504kcal
Author Imma

Ingredients

Spice rub

  • 1- tablespoon thyme
  • 1 ¼ teaspoon salt
  • 1 ½ tablespoon onion powder
  • 1 ½ tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • 1- teaspoon white pepper
  • ½ teaspoon cayenne pepper
  • 1- teaspoon bouillon powder you may replace with salt

Jollof rice

  • 1 medium onion chopped
  • 1 14- ounce Can tomatoes sauce
  • ½ cup cooking oil
  • 3 cups rice I used Basmati
  • 2- teaspoon Chicken bouillon
  • 2- teaspoon salt
  • 1- tablespoon paprika
  • 1- tablespoon garlic powder
  • 3 1/2 cups chicken broth or water
  • 1- teaspoon white pepper
  • ½ teaspoon dried thyme optional
  • 1 scotch bonnet pepper or ¾ teaspoon hot pepper omit if cooking for kids
  • 1- pound vegetables

Gravy with chicken drippings

  • 1/4 cup drippings from roast chicken
  • 2 -3 tablespoons all-purpose flour
  • 2 or more cups chicken stock
  • Chicken bouillon powder to taste optional
  • Salt and ground black pepper to taste

Instructions

Jollof rice

  • Preheat oven to 350 degrees. Rinse rice through water. In a half sheet baking pan
  • In a half sheet pan (12-13/16" l. x 10-7/16" w. x 2-1/2”) combine all ingredients and stir so that everything is fully combined
  • Cover tightly with aluminum foil paper.
  • Gently place in oven and let it cook for about an hour.
  • Remove carefully from oven and let it rest for about 5 minutes. Then carefully remove aluminum paper. Fluff rice with a fork and mix evenly. Serve warm
  • https://www.youtube.com/watch?v=kAekQ5fzfGM

Stuff chicken and tie

  • Starting with chicken remove all bones, dry it out using paper towels reserve all the bones – use to make chicken stock here.
  • Then generously season chicken with spice.
  • Stuff Chicken with rice – go easy with the rice
  • You can either sew chicken or tie it up
  • Start at one end. Make sure to tuck any loose ends of chicken under the chicken. Position your first knot to keep these loose ends tucked. Tie the knots on the underside of the chicken. It works a lot easier. Try to keep the knots at roughly an inch or so apart.
  • After you have tied the knot, stretch the string down the chicken and hold it in place with your thumb. Loop the string around the chicken. Lift the piece you’re holding under your thumb, and tie another knot- until the under side of the chicken look like a chain of knots. Generously season the outside of the chicken with seasoning.
  • When ready to roast preheat oven to 375 degrees F
  • Place chicken in roast pan and roast for about 50 minutes, then uncover and cook an additional 15 to 30 minutes. Remove and let it rest before serving.

Chicken gravy with drippings

  • Heat a saucepan or skillet with drippings over a medium-high heat. Gently whisk in the flour to make a “roux.” Stir the roux for a minute or two to remove any raw taste of the flour until you get a nutty smell. Gradually add about a ¼ or more of liquid and continue whisking until mixture is thick and somewhat smooth.
  • Then add the remaining liquid and adjust thickness to personal preference – season with bouillon, salt and pepper. Remember gravy thickens as it cools down.

Nutrition

Calories: 504kcal | Carbohydrates: 68g | Protein: 7g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 776mg | Potassium: 362mg | Fiber: 4g | Sugar: 2g | Vitamin A: 3600IU | Vitamin C: 15mg | Calcium: 62mg | Iron: 2.2mg