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Sausage and Rice-Stuffed Chicken Legs with Apricot Glaze (Emeril Lagasse) Recipe

Sausage and Rice-Stuffed Chicken Legs with Apricot Glaze (Emeril Lagasse) Recipe

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Sausage and Rice-Stuffed Chicken Legs with Apricot Glaze (Emeril Lagasse)

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Ingredients:

Serving

3 tbsp olive oil
1/4 lb sweet italian sausage, removed from casings
1/4 cup finely chopped onions
2 tbsp finely chopped carrots
2 tbsp finely chopped celery
1 tsp chopped garlic
1 tsp minced orange zest
1/2 cup long- grain white rice
1/4 cup golden raisins
2 tbsp toasted almond slivers
1 tbsp chopped fresh parsley
1/2 tsp chopped fresh thyme
1/4 tsp ground cinnamon
1/2 tsp salt
1 cup chicken stock
2 cups apricot jam
1 tbsp sugar
1 cup fresh orange juice
8 boned ( except for the knuckle or joint at the bottom of the drumstick) chicken legs, the thigh
salt and freshly ground black pepper

Directions:

In a saucepan, heat 1 tablespoon of the oil over medium-high heat. Add the sausage and cook, breaking it up with a spoon, until browned, about 5 minutes. Add the onions, carrots, and celery and cook, stirring, until soft, about 3 minutes. Add the garlic and 1/2 teaspoon of orange zest and stir until fragrant, about 30 seconds. Add the rice and stir until it turns opaque, about 3 minutes. Stir in the raisins, almonds, parsley, thyme, cinnamon, and salt. Add the chicken stock and bring to a boil. Stir, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, about 20 minutes. Remove the rice from the heat and let sit for 10 minutes. Fluff with a fork and spread on a baking sheet to cool.
Preheat the oven to 400 degrees F.
Meanwhile, in a saucepan make the glaze by combining the jam, remaining 1/2 teaspoon orange zest, sugar, and orange juice. Whisk to combine and bring to a boil. Reduce the heat and simmer until reduced by half, 8 to 10 minutes. Set aside to cool.
Season the chicken legs lightly with salt and pepper. Place on a baking sheet and divide the stuffing between the legs, about 1/4 to 1/3 cup each.
Pull the skin up around the filling and secure shut with a toothpick. Coat with the apricot glaze and bake until the chicken is tender and cooked through, 25 to 30 minutes, re-applying the glaze twice. Remove from the oven and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	890.8 Kcal (3730 kJ)
Calories from fat	324.37 Kcal
		% Daily Value*
Total Fat	36.04g	55%
Cholesterol	10.3mg	3%
Sodium	610.74mg	25%
Potassium	489.71mg	10%
Total Carbs	132.77g	44%
Sugars	85.15g	341%
Dietary Fiber	5.54g	22%
Protein	19.7g	39%
Vitamin C	49.1mg	82%
Iron	2.1mg	12%
Calcium	184.7mg	18%

Amount Per 100 g
Calories	246.53 Kcal (1032 kJ)
Calories from fat	89.77 Kcal
		% Daily Value*
Total Fat	9.97g	55%
Cholesterol	2.85mg	3%
Sodium	169.02mg	25%
Potassium	135.53mg	10%
Total Carbs	36.74g	44%
Sugars	23.57g	341%
Dietary Fiber	1.53g	22%
Protein	5.45g	39%
Vitamin C	13.6mg	82%
Iron	0.6mg	12%
Calcium	51.1mg	18%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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