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Chicken with orange-apricot stuffing
Chicken with orange-apricot stuffing
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Citrusy orange and sweet apricots enhance juicy roast chicken.
Ingredients:
  • 36.40 gm olive oil
  • 4 French shallots, peeled, finely chopped
  • 100g (1/2 cup) white short-grain rice
  • 2 tsp finely grated orange rind
  • 435mls (1 3/4 cups) fresh orange juice
  • 110g (3/4 cup) chopped dried apricots
  • 1/2 tsp ground cardamom
  • 1 1.6kg chicken (No. 16)
  • 8.00 gm soft brown sugar
  • Roasted potatoes, to serve
  • Roasted tomatoes, to serve
  • Steamed green beans, to serve
Instructions:
  • Preheat your oven to 180°C for the perfect cooking environment.
  • In a medium heavy-based frying pan, warm olive oil over low to medium heat. Cook shallots gently for 3-4 minutes until softened but not colored.
  • Combine the rice with the oil until evenly coated. Stir in the orange rind, 310mls (1 1/4 cups) orange juice, apricots, and cardamom. Bring to a boil, then reduce heat and simmer covered for 15 minutes until liquid is absorbed and the rice is tender. Rest, then transfer to a bowl and cool.
  • Pat the chicken dry inside and out with paper towel. Fill the chicken cavity with the cooled rice mixture and secure the opening with skewers or toothpicks. Transfer the chicken to a roasting pan.
  • In a jug, mix 125mls (1/2 cup) orange juice and brown sugar. Pour over the chicken and roast in a preheated oven for 1 1/2 hours, basting occasionally with pan juices until the chicken thigh juices run clear when pierced with a skewer.
  • Serve the chicken with the rice stuffing, pan juices, potatoes, tomatoes, and green beans for a complete and flavorful meal.

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