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    You are in: Home / Recipes / Stoneware Roast Chicken With Curry Recipe
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    Stoneware Roast Chicken With Curry

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 20 mins

    20 mins

    2 hrs

    Tish's Note:

    Have you used a stoneware casserole or clay pot? It's much like a casserole dish and very durable. The pot retains heat so the food tends to cook a bit more after removal from the oven. This recipe came on a recipe card I received with my new stoneware. My clay pot does not need soaking in cold water but many do for approx. 15-20 min. Check and see for yours.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Melt butter in skillet. Saute garlic, add curry powder, tumeric to make a paste. Add onions and saute until clear. Mix with rice, raisins, walnuts, and apple.
    2. 2
      Prepare chicken for stuffing. Stuff with rice mixture.
    3. 3
      Place chicken in roaster; arrange remaining stuffing around the outside of the chicken.
    4. 4
      Prepare a glaze of 3 tbs butter, 1 tbs honey, and 2 tsp curry powder. Note: amount of curry varies according to taste and quality of powder.
    5. 5
      Glaze chicken, cover and bake at 350˚F for 20 minutes per lb of bird or until it passes your favorite test for doneness. You may want to uncover to brown during the last few minutes. *The glaze usually browns nicely with the cover on.
    6. 6
      *Leftovers make a great soup base.

    Ratings & Reviews:

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    Nutritional Facts for Stoneware Roast Chicken With Curry

    Serving Size: 1 (786 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1472.6
     
    Calories from Fat 694
    47%
    Total Fat 77.1 g
    118%
    Saturated Fat 23.1 g
    115%
    Cholesterol 290.2 mg
    96%
    Sodium 332.0 mg
    13%
    Total Carbohydrate 119.8 g
    39%
    Dietary Fiber 4.2 g
    17%
    Sugars 27.9 g
    111%
    Protein 73.5 g
    147%

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