Huge "Turkey like Chicken" converted my ordinary lunch table into a Christmas table | Traditional Me

Woke up early in the morning and boiled chickpeas and kidney bean for breakfast. Chickpeas, mungbeans , cowpeas are grandmother’s all time favourite breakfast. Brother don’t like even to look at them but when there is no other option for breakfast and he was starving, he slowly creeps into the kitchen and eats them.

Actually I was planning to cook potato white curry with spicy chicken curry for lunch. Since there were baby carrots with their leaves, it seemed like a good combo with a fresh carrot leaf salad and fried prawn papadams( prawn rice crackers). But this brother of ours started to distract me by giving me different ideas of cook for lunch! So I didn’t have any other choice but to change my original lunch plan. Well as I say no pain no gain, my little brother had to chop firewood for the oven to indulge in his favourite roasted chicken!

Eating a whole roasted chicken with white rice, wasn’t an exciting and appetising idea to me at all! After thinking in a novel and a tasty way, I decided to cook a fragrant rice! We Sri Lankan’s are very particular about our yearly national festivities. "Kaha bath“ or savoury yellow rice gets a very important status in the center of the table! This yellow rice I cooked had a different taste than the usual yellow rice! When hot rice was served on to “halmilla leaves“(Trincomalee Wood) indeed it produce some what a different yummy taste! When the whole chicken was marinated with a buttery rich marinade with a mixture of ghee, butter and the spices rubbed lavishly in the chicken gives such a rich, smoky taste because the heat inside the wood oven melts the fat of the chicken skin, deeply tenderizing the chicken with every flavour absorbed into the chicken! Since I wanted this big 8 pound chicken to cook into succulent juicy perfection, I let it roasted it for 2 1/2 hours as it was a very huge chicken like a turkey.

While I was roasting the chicken, I put the potatoes and the vegetables also into the oven for them to be cooked to the perfection! The premature eggs which I’ve got with the whole chicken was also added to the dish! I made the stuffing by mixing the left-over chickpeas that I cooked for breakfast with passion fruit pulp and the rind of an orange. My main idea of stuffing the chicken with the chickpeas mixture was to enhance the taste of the stuffing with the drippings of the roasting chicken! I mashed the boiled chicken eggs and mixed them with the stuffed mixture of the roasted chicken and brother really enjoyed it very much. Though brother doesn’t like to eat chickpeas, he enjoyed the chickpeas mixture made in this way, by going for several servings .

I arranged the baked vegetables on the bed of cooked rice platter and placed the roast chicken on the middle of it and kept it on the table. The rice platter got decorated with unusual colors by the mixture of light green Turkeyberry, dark green okra, orange tender baby carrots, purple and yellow yams and potatoes.

Our brother was perfectly correct. Aunty Mary's Christmas table was also looked just like our table today. Though we don’t celebrate Christmas as Buddhists, we have never missed Aunty Mary's Christmas table on every Christmas Day at her home!

Love you All!
Nadee

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Please turn on CC (Subtitles) to know the ingredient names.

乡村烹饪 cuisine de village गाँव का खाना बनाना cucina del villaggio طبخ القرية Dorfkochen 村の料理 dorp koken 마을 요리 pagluluto ng nayon деревенская кухня cozinha da vila ഗ്രാമീണ പാചകം cocina del pueblo গ্রাম রান্না vesnické vaření landsby madlavning ចម្អិនអាហារតាមភូមិ kylän ruoanlaitto गाउँ खाना पकाउने masakan desa கிராம சமையல் masakan kampung หมู่บ้านทำอาหาร gotowanie na wsi köy pişirme làng nấu ăn ရွာချက်ပြုတ် μαγειρική στο χωριό villa coctione

Inspired by 李子柒 Liziqi and Dianxi Xiaoge

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