Roast Chicken With Rice and Fruit Stuffing

READY IN: 1hr 35mins
Recipe by Mirj2338

Created for RSC #6. This dish can be nice and homey, or elegant enough for company.


Interesting combination of flavours... I have a supply of chicken soup stock in my freezer; it was therefore an easy ingredient .... Orange juice, grated lemon rind, chicken soup, onion, apricots, raisins and cashews: During the roasting process, the liquid in the dressing did wonderful things to the chicken meat, by infusing flavours and maintaining an even balance of moisture. The chicken cavity was large enough to accommodate all of the dressing mix, except for about 1/2 a cup. (This was my inbetween snack, very tasty). Because my chicken was larger than 4 lbs. (between 5 and 6 lbs) cooking was a little longer; however, that was not a problem. It was a simple adjustment. I roasted the cashews, as instructed, at 400F, then dropped the over temperature to 350F to cook the stuffed chicken, in a covered pan, for 2 hours, then uncovered for 15 minutes, to allow for a lovely crispy brown skin. I have used fruit addition in regular (bread)dressings, but have never stuffed a large chicken with a rice dressing. (a wild rice and nut dressing with cornish hens is the exception) It was as if Chef wants us to dress the chicken with a risotto. I loved the combination of citrus and cashews. Because raisins are an integral part of the dressing, I did include them; however, because I cannot not eat cooked raisins, I carefully removed these from my portion only. I think next time I would use more lemon rind; I love what lemon rind addtion does to food. I would use this recipe again, and would not hesitate to serve Roast Chicken with Rice and Fruit Stuffing to my guests. I believe this dressing would be a beautiful additon to roast duck, and wild birds such as pheasant and quail. A welcome addition to my cook book; thank you Mirj for your ongoing contribution of talent.

Ingredients Nutrition


  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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