Chicken with Caribbean Stuffing Preparation Time: 20 minutes | Cooking Time: 1 hour 10 minutes 1/2 cup cooked white medium-grain rice 4 tablespoons lime juice 2 teaspoons finely grated lime rind 1/4 teaspoon ground nutmeg 1/4 teaspoon freshly ground black pepper 1/2 teaspoon salt 1 medium banana (200g), sliced thickly 230g tinned pineapple chunks, drained 1 tablespoon finely chopped fresh coriander leaves 1 tablespoon olive oil 1 chicken (1.5kg) 50g butter 1 cup chicken stock 1 teaspoon light brown sugar 1 tablespoon dark rum

Combine rice, juice, rind, nutmeg, pepper, salt, banana, pineapple, coriander and oil in medium bowl. Stuff chicken with the mixture.

Preheat oven to moderate.

Lightly grease baking dish with a little oil of the butter; smear remaining butter all over chicken.

Cook chicken in moderate oven 1 hour or until cooked through, basting occasionally. Remove chicken from dish; set aside in warm place.

Skim off any excess fat from pan juices in baking dish; discard fat. Add stock; stir into pan juices. Pour stock mixture into small saucepan, add sugar; bring to a boil. Reduce heat; simmer, uncovered, until liquid has reduced by half.

Heat rum until almost boiling, sprinkle over chicken; set chicken alight.

Serve chicken with reduced sauce.

SERVES 4.

TIP: This stuffing works equally well with turkey, though you will need larger quantities. It makes an exotic alternative to the traditional Christmas dinner.