Chicken With Orange-Apricot Stuffing
Ready In: 12 mins
Serves: 4
Ingredients
- 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
- 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.
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