Recipe - Stuffed Chicken With Nutty Cinnamon Rice

2 teaspoon Oil
2 Cloves garlic; crushed
1 Onion; finely chopped
1 teaspoon Fennel seed
One half teaspoon Chili pepper; crushed
One half teaspoon Ground cinnamon
8 ounce Ground pork
2 Tbl peanuts, oilroasted;
finely chopped
2 Tbl longgrain rice;
uncooked
Three fourths cup Coconut cream
1 Tbl fresh mint; chopped
2 Chickens
1 2/3 Cu coconut cream
2 cup Water
2 teaspoon Fish sauce
1 teaspoon Curry powder
2 Red chiles; chopped
Peanuts; chopped (extra)

Heat the oil in a wok or a frying pan, add the garlic, onion, fennel seeds,
chilli and cinnamon stir fry until aromatic. Add the ground pork, stir fry
until the pork has changed colour. Stir in the peanuts and rice, stir
until combined. Add the coconut cream, bring to the boil, cover, reduce
heat to low, cook for 10 minutes, remove the lid and stir in the mint;
cool.
Spoon this stuffing mixture into the cavities of the chickens, forcing
any remaining stuffing under the skin around the necks. Sew the cavity
openings or secure with toothpicks. Secure the legs with kitchen string
and tuck the wings behind the backs.
Combine the extra coconut cream, water, fish sauce and curry powder in
saucepan large enough to just fit both chickens, Bring to the boil, add
chickens, simmer covered for about 45 minutes or until the chickens are
cooked through. Turn the chickens once during cooking.
Remove the chickens from the pan, keep warm. Return the pan to the
heat, simmer the pan juices uncovered over medium heat for about 15 minutes
or until thickened slightly and reduced to about 1 One half cups liquid the
mixture will form a light sauce. Using sharp kitchen scissors and a sharp
knife, cut down the centers of the chickens. Serve with the sauce,
sprinkle with the cut or sliced up chillies and extra chopped peanuts if preferred.
NOTES : This is a Laotian recipie, which is quite filling. Serve with a
soup and a salad to complete the meal.