Roasted Chicken With Pineapple-Curry Sauce
- 1 cup plain low-fat yogurt
- 1/3 cup diagonally sliced peeled fresh lemongrass
- 6 garlic cloves, chopped
- 1 (4-inch) piece peeled fresh ginger, thinly sliced
- 1 (5-pound) roasting chicken
- 3/4 teaspoon salt
- Cooking spray
- 1 1/2 cups water
- 1 teaspoon olive oil
- 3/4 cup finely chopped Walla Walla or other sweet onion
- 1 tablespoon curry powder
- 1 tablespoon thinly sliced peeled fresh lemongrass
- 1 tablespoon grated peeled fresh ginger
- 2 garlic cloves, minced
- 3/4 cup fat-free, less-sodium chicken broth
- 1/4 cup thawed pineapple-orange juice concentrate, undiluted
- 1 tablespoon fish sauce
- 1/8 teaspoon coconut extract
- Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over sides. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a medium bowl; discard liquid. Set yogurt cheese aside.
- Preheat oven to 350u0b0.
- Combine 1/3 cup lemongrass, 6 garlic cloves, and sliced ginger. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Spoon lemongrass mixture into body cavity. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat; rub salt under loosened skin. Lift wing tips up and over back; tuck under chicken. Place chicken, breast side down, on a rack coated with cooking spray. Pour water into a shallow roasting pan; place rack in pan. Bake at 350u0b0 for 1 hour and 55 minutes or until a thermometer inserted in meaty part of thigh registers 180u0b0. Cover chicken loosely with foil; let stand 10 minutes. Discard skin.
- Heat oil in a medium saucepan over medium heat. Add onion and curry; cook 5 minutes, stirring frequently. Stir in 1 tablespoon lemongrass, 1 tablespoon ginger, and 2 garlic cloves; cook 1 minute, stirring frequently. Stir in broth and concentrate; bring to a boil. Reduce heat; simmer 3 minutes. Strain mixture through a sieve over a bowl, reserving sauce. Discard solids.
- Stir fish sauce and coconut extract into yogurt cheese. Gradually add hot pineapple sauce, stirring constantly with a whisk. Cover and keep warm.
- Place a heavy-duty zip-top plastic bag inside a 2-cup glass measure. Pour pan drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into yogurt mixture, stopping before fat layer reaches opening; discard fat. Stir well. Serve chicken with pineapple-curry sauce.
yogurt, fresh lemongrass, garlic, fresh ginger, chicken, salt, cooking spray, water, olive oil, walla walla, curry powder, fresh lemongrass, fresh ginger, garlic, chicken broth, pineapple, fish sauce, coconut
Taken from www.myrecipes.com/recipe/roasted-chicken-with-pineapple-curry-sauce (may not work)