Polynesian Chicken Platter
Prep: 30 min
Cook: 120 min
Total: 150 min
Serves: 8
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The allure of this Polynesian Chicken Platter lies in its succulent roasted chickens, which are lovingly bathed in a vibrant curry-fruit glaze that offers both sweetness and a hint of spice. Accompanied by fragrant rice enriched with crunchy macadamia nuts and toasted coconut, this dish transforms any meal into a tropical getaway. Perfect for family gatherings or festive occasions, it promises to delight anyone who craves bold flavors and comforting textures. Dive into a culinary experience that transports you straight to the islands!
Ingredients
Ingredients
- 8 Lbs Roasting Chickens
- 3 Tbsp Butter - Melted
- 1 Cup White Rice
- 4 Tbsp Butter
- 1/2 Cup Onion - Chopped
- 2 - Chicken Bouillon Cube
- 2 1/2 Cups Water
- 1/2 Cup Macadamia Nuts - Chopped
- 1/2 Cup Flaked Coconut
- 4 Slices Bacon - Diced
- 1/2 Cup Onion - Chopped
- 2 Tbsp All-Purpose Flour
- 1 Tbsp Sugar
- 2 Tsp Curry Powder
- 1/2 Tsp Salt
- 1 Tbsp Bottled Steak Sauce
- 1 Cup Water
- 4 Oz Baby-Pack Strained Apples And Apricots
Directions
Directions
- MAIN: Rinse chickens inside and out with cold water.
- Drain; pat dry.
- Stuff neck and body cavities lightly with Hilo Stuffing.
- Smooth neck skin over stuffing; skewer to back.
- Tie legs to tails with string.
- Place chickens on rack in roasting pan; brush with 3 tablespoons melted butter.
- Roast in 350-degree oven for 1 hour.
- Spoon part of the Curry-Fruit Glaze over each chicken to make thick coating.
- Continue roasting, basting 2 or 3 times with remaining glaze, for 1 hour or until tender.
- HILO STUFFING: Saute 1 cup rice in 4 tablespoons butter, stirring frequently, until golden.
- Stir in 1/2 cup chopped onion, bouillon cubes and 2 1/2 cups water; bring to boiling point.
- Cover; simmer for 20 minutes or until water is absorbed.
- Sprinkle with macadamia nuts and coconut; toss lightly to mix.
- CURRY-FRUIT GLAZE: Saute bacon in medium saucepan until almost crisp; remove bacon.
- Stir 1/2 cup chopped onion into drippings; saute just until soft.
- Stir in flour, sugar, curry powder and salt; heat until bubbly.
- Stir in steak sauce, 1 cup water, strained apples and apricots and bacon.
- Simmer, stirring several times, for 15 minutes or until thick.
Nutrition
Per serving · 8 servingsCalories
550
Fat
30 g
Saturated fat
12 g
Carbohydrates
45 g
Sugar
5 g
Fiber
2 g
Protein
30 g
Sodium
800 mg
Cholesterol
90 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 8 Lbs Roasting Chickens
- 3 Tbsp Butter - Melted
- 1 Cup White Rice
- 4 Tbsp Butter
- 1/2 Cup Onion - Chopped
- 2 - Chicken Bouillon Cube
- 2 1/2 Cups Water
- 1/2 Cup Macadamia Nuts - Chopped
- 1/2 Cup Flaked Coconut
- 4 Slices Bacon - Diced
- 1/2 Cup Onion - Chopped
- 2 Tbsp All-Purpose Flour
- 1 Tbsp Sugar
- 2 Tsp Curry Powder
- 1/2 Tsp Salt
- 1 Tbsp Bottled Steak Sauce
- 1 Cup Water
- 4 Oz Baby-Pack Strained Apples And Apricots
