Recipe by **Jubes**
This recipe was originally from a magazine many years ago. The stuffing is great and it keeps the chicken moist. The chicken meat takes on the subtle flavours. Its gluten free also
Top Review by NcMysteryShopper
I would give the chicken part of this recipe a definite 5 stars. But, I had a lot of trouble with the stuffing mixture. The rice did not soften in the orange juice and I think the apricots absorbed most of the juice. I added about a cup and a half or so of water over the course of an hour (about a 1/4 cup at a time)and finally the rice was soft enough to use it as a filling. However by the time the rice was soft the apricots were more pasty then solid. I thought cooking the r ice in the orange juice was an ingenious idea, but it just did not work for me. The chicken however, was moist, tender and deliciously flavored. I would make this again except I would perhaps just add the apricots to the rice after it cooked and instead of oj I would use water and stuff orange slices in the cavity for the orange flavor. This makes wonderful chicken salad! Thanks Jubes. ZWT3
- 2 tablespoons olive oil
- 4 french shallots, finely chopped
- 1⁄2 cup short-grain white rice
- 2 teaspoons orange rind, finely grated
- 1 3⁄4 cups fresh orange juice
- 3⁄4 cup dried apricot, chopped
- 1⁄2 teaspoon ground cardamom
- 1 5⁄8 kg chicken (No. 16)
- 2 teaspoons soft brown sugar
Directions See How It's Made
- Preheat oven to 180°C
- Heat olive oil in a medium heavy-based frying pan over a low to medium heat and gently cook shallots for 3-4 minutes or until softened.
- Add the rice and stir until rice grains are coated well with the oil. Add the orange rind, 1 1/4 cups of the orange juice, apricots and cardamom. Bring to the boil.
- Reduce heat to low and simmer, covered, for 15 minutes or until the liquid has been absorbed and the rice is tender. Remove from heat, transfer mixture to a bowl and cool completely.
- Wipe chicken inside and out with paper towel. Spoon the cooled rice mixture into the chicken cavity and seal opening with skewers or toothpicks. Place chicken in a roasting pan.
- Combine remaining orange juice and brown sugar in a jug and pour over chicken.
- Roast for 1 1/2 hours, basting occasionally with pan juices. Check the chicken has cooked through -the juices run clear when the chicken thigh is pierced with a skewer at the thickest part.
- Serve chicken with the rice stuffing.