Ingredients for Roast Chicken With Rice And Fruit Stuffing
- Cashew Halves
- Vegetable Oil
- 1 medium yellow onion, chopped
- 2 stalks celery, chopped
- 1 cup long-grain rice
- Chicken Soup
- 1/2 cup fresh orange juice
- Salt And Pepper
- Dried Apricots
- 1/4 cup raisins
- 1 teaspoon ground cinnamon
- Fresh Lemon Rind
- Roasting Chickens
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How to Make Roast Chicken With Rice And Fruit Stuffing
- Preheat oven to 400°F (200°C).
- Toast cashews: Spread cashews on a baking sheet and toast in the preheated oven for 5 minutes, or until lightly browned. Set aside to cool.
- Sauté vegetables: Heat 4 tablespoons olive oil in a large sauté pan over medium-low heat. Add the chopped onion and celery and cook until softened, about 5-7 minutes.
- Cook rice: Add the rice to the pan and sauté for 2 minutes, stirring constantly.
- Add liquids and simmer: Pour in the chicken broth and orange juice. Season with salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Incorporate fruit and spices: Stir in the chopped apricots, raisins, cinnamon, and lemon zest. Cover and cook for another 5 minutes, or until the rice is nearly tender but still slightly firm.
- Stir in cashews: Gently fold in the toasted cashews.
- Taste and adjust seasoning: Season with additional salt and pepper as needed. Set aside to cool completely.
- Prepare chicken: Preheat oven to 375°F (190°C). Rinse the chicken inside and out and pat dry. Season generously with salt and pepper, both inside and out.
- Stuff the chicken: Loosely fill the chicken cavity with the cooled stuffing. Reserve any leftover stuffing.
- Roast the chicken: Place the chicken in a roasting pan and roast for 1 hour and 15 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C).
- Rest the chicken: Remove the chicken from the oven and let it rest for 10-15 minutes before carving.
- Sauté leftover stuffing (optional): While the chicken rests, heat the remaining 1 tablespoon of olive oil in a skillet over medium heat. Add the leftover stuffing and sauté for 3-5 minutes, or until heated through.
- Serve: Carve the chicken and serve with the sautéed stuffing alongside. You may also serve with pan juices.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
101g
Fat
87g
Carbs
27g
