1. Clean and wipe a plump 5-pound chicken.
2. Rub he bird inside and out with lemon juice.
3. Truss it.
4. Put the chicken in a kettle with cold water to cover.
5. Add 1 medium onion, 4 peppercorns, 2 leeks, 1 bay leaf, 2 sprigs of parsley and 2 teaspoons salt.
6. Bring the liquid to a boil.
7. Cook the chicken over medium heat for 1 1/2 hours, or until tender.
8. Remove the chicken from the kettle.
9. Strain and reserve the stock.
10. Remove the meat from the chicken bones and slice it into strips.
11. Wash 2 1/2 cups rice in several changes of water.
12. Put 3 1/2 cups chicken stock in a deep saucepan with the rice and 1 teaspoon salt.
13. Cover the saucepan and cook the rice over low heat for 20 minutes or until the rice is tender.
14. Heat 1/3 cup peanut oil in a large skillet.
15. Add 4 chopped onions and 2 cloves of garlic, minced.
16. Sauté the vegetables for 10 minutes,stirring frequently.
17. Add the rice and cook it until it is brown, stirring frequently.
18. Add the chicken slices, 1 1/2 cups cooked shrimp and 1 cup cooked crab meat.
19. Add 2 teaspoons ground coriander seeds, 1 teaspoon ground cumin seeds and 1/4 teaspoon mace.
20. Add 1/2 teaspoon dried ground hot red peppers and 4 tablespoons peanut butter.
21. Cook the mixture over low heat for 10 minutes, stirring gently.

List of ingredients required:

• 1 Plump 5-pound chicken.
• Lemon juice.
• 1 Medium onion.
• 4 Peppercorns.
• 2 Leeks.
• 1 Bay leaf.
• 2 Sprigs of parsley.
• 2 Teaspoons salt.
• 2 1/2 Cups rice
• 3 1/2 Cups chicken stock.
• Salt.
• 1/3 Cup peanut oil.
• 4 Chopped onions.
• 2 Cloves of garlic, minced.
• 1 1/2 Cups cooked shrimp.
• 1 Cup cooked crab meat.
• 2 Teaspoons ground coriander seeds,
• 1 Teaspoon ground cumin seeds.
• 1/4 Teaspoon mace.
• 1/2 Teaspoon dried ground hot red peppers.
• 4 Tablespoons peanut butter.