Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Roast Chicken With Rice and Fruit Stuffing Recipe
    Lost? Site Map

    Roast Chicken With Rice and Fruit Stuffing

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 35 mins

    15 mins

    1 hrs 20 mins

    Mirj's Note:

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

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees F
    2. 2
      Toast the cashews lightly in the oven for 5 minutes
    3. 3
      Heat 4 tablespoons of oil in a saute pan
    4. 4
      Add the onion and the celery
    5. 5
      Cook over low heat for 5 minutes, or until tender
    6. 6
      Add the rice, saute over medium heat for 2 minutes
    7. 7
      Add the hot soup, orange juice, salt and pepper, and bring to a boil
    8. 8
      Cover and cook over low heat for 10 minutes
    9. 9
      Add the apricots and raisins to the rice, stir gently with a fork
    10. 10
      Cover and cook for 5 more minutes, until the rice is nearly tender
    11. 11
      Stir in the cinnamon, lemon rind and cashews
    12. 12
      Taste for seasoning and correct if necessary
    13. 13
      Set aside to cool
    14. 14
      Sprinkle the chicken with salt and pepper on all sides and in the cavity as well
    15. 15
      Spoon enough of the stuffing into the chicken to fill it, packing lightly
    16. 16
      Keep the extra stuffing at room temperature
    17. 17
      Place the chicken in a roasting pan and roast in the oven for 1 hour
    18. 18
      When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready
    19. 19
      If the juices are still pink, add a few more minutes until you get the clear juices
    20. 20
      Let the bird rest for about 5-10 minutes
    21. 21
      Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes
    22. 22
      Serve the stuff chicken on a platter, with the sauteed stuffing on the side
    23. 23
      You can also serve the roasting juices in a sauceboat

    Ratings & Reviews:

    • on April 03, 2005

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 17, 2005

      45

      This is the first time I've stuffed a bird with anything other than bread stuffing, and I must say that I was pleasantly surprised at how delicious rice stuffing can be! After adding the dried fruit, I thought that the stuffing may be overpowered by the fruit, but it really was a nice balance. I did think it was a bit sweet for our tastes, but I think this could easily be rectified adjusting the seasonings to personal taste. Baking temp for the chicken wasn't mentioned (unless it was assumed to be 400º as for roasting the cashews), and since I normally roast my chicken at 375º, that's what I did. It did take 1 1/2 hours, and I removed the cover for the last 30 minutes, basting every 10 minutes to get a nice browned and crispy coating. Overall, we were quite pleased with the dish. Good luck!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Roast Chicken With Rice and Fruit Stuffing

    Serving Size: 1 (561 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1212.1
     
    Calories from Fat 638
    52%
    Total Fat 70.9 g
    109%
    Saturated Fat 17.4 g
    87%
    Cholesterol 224.9 mg
    74%
    Sodium 649.4 mg
    27%
    Total Carbohydrate 81.3 g
    27%
    Dietary Fiber 4.4 g
    17%
    Sugars 25.3 g
    101%
    Protein 62.3 g
    124%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites