Roast Chicken With Rice and Fruit Stuffing |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Created for RSC #6. This dish can be nice and homey, or elegant enough for company. Ingredients:
1/2 cup cashew halves |
4 tablespoons vegetable oil |
1 small onion, minced |
1/2 cup chopped celery |
1 cup rice |
1 1/2 cups hot chicken soup |
1/2 cup orange juice |
salt and pepper |
10 dried apricots, chopped |
1/2 cup raisins |
1/4 teaspoon cinnamon |
1 teaspoon finely grated fresh lemon rind |
4 lbs roasting chickens |
salt and pepper |
Directions:
1. Preheat the oven to 400 degrees F
2. Toast the cashews lightly in the oven for 5 minutes
3. Heat 4 tablespoons of oil in a saute pan
4. Add the onion and the celery
5. Cook over low heat for 5 minutes, or until tender
6. Add the rice, saute over medium heat for 2 minutes
7. Add the hot soup, orange juice, salt and pepper, and bring to a boil
8. Cover and cook over low heat for 10 minutes
9. Add the apricots and raisins to the rice, stir gently with a fork
10. Cover and cook for 5 more minutes, until the rice is nearly tender
11. Stir in the cinnamon, lemon rind and cashews
12. Taste for seasoning and correct if necessary
13. Set aside to cool
14. Sprinkle the chicken with salt and pepper on all sides and in the cavity as well
15. Spoon enough of the stuffing into the chicken to fill it, packing lightly
16. Keep the extra stuffing at room temperature
17. Place the chicken in a roasting pan and roast in the oven for 1 hour
18. When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready
19. If the juices are still pink, add a few more minutes until you get the clear juices
20. Let the bird rest for about 5-10 minutes
21. Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes
22. Serve the stuff chicken on a platter, with the sauteed stuffing on the side
23. You can also serve the roasting juices in a sauceboat
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