These baby-chicken are stuffed with Thai-inspired flavored rice.
Ginger, basil, garlic and onion: undeniably Thai.Roasted, with crispy reddish-golden skin, topped with a few whimsical fried walnuts, on a lavish bed of exotic red rice, this was the perfect main dish of the meal.
For the chicken:
4 baby chicken (900g each)
4 Tbsp ketchup
4 Tbsp vinegar
1/2 tsp tobasco hotsauce
1 tsp salt
1/2 tsp pepper
For the stuffing:
2 cups rice
2 Tbsp basil pesto
1x5cm knob ginger root
1 large onion
6 garlic cloves
To make the stuffing, blend the pesto, ginger root, onion, and garlic together with a cup of water.
Saute the washed and drained rice in a tablespoon of oil, add the pesto mixture and another half cup of water.
Boil rapidly over high heat until most of the water is absorbed yet the rice is not completely cooked.
Set aside to cool slightly.
To prepare the chicken, mix the ketchup, vinegar, salt, pepper and tobasco.
Rub this mixture over and under the chicken.
Stuff the chicken with the filling.
Put 2 cups of boiling water into the baking dish.
Bake loosely covered in foil for 1 hour.
Remove foil, bake a further 20 minutes to get golden and crispy skin.
Serve as is or on a bed of red rice adorned with fried walnuts, as I did.