A twist to making a roast chicken with an oriental flavour. Using grapefruit juice in marinating chicken gives it a nice tang and makes the chicken succulent and soft. The soupy rice is simply rice cooked in a chicken stock. What i do is buy the whole chicken that way i use the carcass and the neck to make a fragrant stock and cook the rice in it. This is a one dish meal and very nourishing. For best results marinate the chicken overnight. It makes it much more flavorful. I pressure cook the chicken first and then put it to grill in the oven so that the chicken remains very moist. If you dont have a pressure cooker, i suggest you cook it in a casserole dish or you can bake it covered. I will give you all the options.
INGREDIENTS FOR 4 :
1 whole chicken weighing about 1.5-2 kilos, quartered, skin on and the ribcage removed
1/2 cup each of soya sauce and honey
3 tablespoons each of lemon juice and sesame oil
1 cup of grapefruit juice
a good pinch of white pepper
3 tablespoons each of grated ginger and grated garlic
2 tablespoons of sesame seeds
1/4 cup of chinese wine… (my halaal followers please omit this)
FOR THE STOCK:
1.5 litres of water
the ribcage and neck of the chicken
2 stalks of celery
1 onion halved
1″ pc . ginger bruised
salt to taste
a few peppercorns
HOW TO PROCEED: First we marinate the chicken:
Make gashes and holes in the chicken so the marinade can penetrate in. Mix the ingredients for the chicken (all the sauces and paste etc) and marinate the chicken overnight in this mixture. Next day make the stock. (The stock can also be made in advance).
FOR THE STOCK:
Boil the water and once its boiled add the chicken bones and let it come to a boil. Remove all the scum with a strainer and then add the rest of the ingredients and boil for about 30 minutes. Strain and keep the stock aside for the soupy rice.
TO ROAST THE CHICKEN.
I cooked the chicken with all the marinade in the pressure cooker for about five whistles. If you dont have a pressure cooker you can either roast it in the oven covered with foil till its fork tender, You might need to add some water so it does not get dry. Once its tender put it under the grill /boiler and roast on both sides till its golden and crispy. Please keep aside the marinade that remains in the pressure cooker to serve as a sauce. If roasting in the oven make sure you add more water so there is some marinade which you can remove before putting it under the grill.
FOR THE SOUPY RICE:
2 cups of rice
6 cups of chicken stock
salt to taste
spring onions for garnish
i also added a few chopped mushrooms

Heat the stock… add the rice and salt to taste the mushrooms and cook till the rice is very soft and tender and then serve garnished with the spring onions, I also add a few drops of sesame oil and some soya sauce. If you dont like your rice very mushy and soupy cook it with less stock to the consistency of your choice
TO SERVE:
Serve the roast chicken with the soupy rice and the sauce of the marinade separately.
The recipe sounds complicated but it isnt.  You can also make it without the rice.
NITU DIDI TIP:
This chicken has a sweetish kind of taste. You can always reduce the amount of honey. Using grapefruit juice in this recipe gives in a lovely tang , flavor and also makes the chicken very succulent.
Which grapefruit juice did i use???