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1
Pre-heat oven to 350u00b0F.
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2
Blanch the sweet potato in boiling water for two minutes, then drain, rinse in cold water and drain again.
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3
In a medium bowl, combine sweet potato, onion, apples, shallots, garlic, thyme and mint.
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4
Combine the 2 tablespoons of water and the olive oil and add to the vegetable mixture, tossing to coat.
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5
With a mortar and pestle (or with the back of a heavy skillet against a cutting board) lightly crush the cinnamon, cardamom, star anise, cloves, black and white peppercorns (you can use all black if that's what you have) with the teaspoon of kosher salt.
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6
Add half the spice mixture to the vegetables and reserve the rest.
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7
Rinse the chicken inside and out and pat dry with paper towels.
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8
Remove all the excess fat.
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9
Lightly stuff the bird's cavity with about half the vegetable mixture and tie the bird's legs together with kitchen string.
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10
Place the chicken on a rack in a roasting pan and rub it all over with the reserved spice mixture.
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11
Scatter the remaining vegetable mixture around the chicken.
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12
Roast for about one hour.
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13
Remove the vegetables that are loose in the pan and set aside in a bowl.
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14
Continue roasting for another 30 minutes or until your meat thermometer, inserted in the thigh, reaches 160u00b0F.
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15
During this time, if the pan becomes too dry, add water a few tablespoons at a time.
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16
Transfer chicken to a board, remove stuffing and add it to the other vegetables, and cover the chicken loosely with foil.
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17
Keep the vegetables warm.
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18
Place the roasting pan over heat on the stove top and add the water and stock or white wine.
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19
Bring liquid to a boil, stirring and scraping to deglaze the pan.
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20
Pour the liquid into a measuring cup, degreasing as best you can.
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21
Pour about 1/2 of a cup of the liquid into a sauceboat and keep warm.
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22
Add, if necessary, water to the remaining de-glazing liquid so that you have one cup.
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23
Combine the rice, one cup of water, one cup of deglazing liquid and the salt in a medium saucepan.
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24
Bring to a boil over high heat.
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25
As soon as the rice boils, reduce the heat to low, cover and cook the rice till done, about 18 minutes.
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26
Remove from heat and fold rice together with 1 and 1/2 tablespoons of the yogurt and the reserved vegetables.
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27
Season to taste with salt and pepper.
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28
Combine the remaining yogurt with the pan juices in the sauce boat.
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29
Carve the chicken and serve with rice, passing the sauceboat for those who need a little extra liquid.
