Bokit au Poulet (Chicken in Breadrolls)

For the rolls:

• 1 1/3 cup flour
• 1 tsp lard
• 1/3 cup water
• 1/2 tsp salt
• 2 1/4 tsp active dry yeast
• 1/2 cup warm water

For the filling:

• One 3 1/2 lb chicken
• 1 whole allspice
• 2 cloves garlic
• 1/2 onion
• 1/2 tsp salt
• 1/2 tsp French 4-spice blend
• 3 1/2 tsp oil
• 3/4 tsp red pepper paste
• 1/4 tsp mixed dry herbs (I used a poultry seasoning)
• Juice of 1 lemon
• 3/4 tsp colombo powder
• 4 turns of the pepper mill
• 2 green onions, chopped

1. Proof the yeast in 3 tbsp of the water. Meanwhile, mix the flour with the lard and salt, then when the yeast is frothy add it to the flour with the rest of the water. Knead for one minute or until you get a firm dough.
2. Put the dough in a bowl and cover with a damp cloth. Let rise in a warm place for two or three hours.
3. Meanwhile preheat your oven to 395 degrees. Blend the onions with the garlic and allspice in a food processor until you get a paste. Transfer to a bowl and add the spices, dried herbs, pepper, colombo powder, red pepper paste, oil and lemon juice.
4. Loosen the skin on the chicken but don't remove it. Rub the spice mixture evenly under the skin. If there's a little left over, put that inside the cavity. Pour a little bit of water into the roasting pan with the chicken and bake for 50 minutes, or until an thermometer inserted in the thickest part of the thigh reads 175 degrees. Let rest for 10 minutes, then remove the meat from the bones and shred it. Set aside.
5. Now that your dough has risen, punch down and then shape into individual balls. Let rise another 15 to 30 minutes, then flatten each ball slightly with the palm of your hand.
6. Heat a little bit of oil in a frying pan and cook each roll for a few minutes on each side, turning when golden. Drain, then cut each roll in two and put the filling inside with the chopped green onions.