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Saffron roast chicken with wild rice and apricot stuffing
Saffron roast chicken with wild rice and apricot stuffing
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Prep Time:
20 minutes
Cook Time:
125 minutes
Total Time:
145 minutes
Elevate chicken with flavorful wild rice and apricot stuffing.
Ingredients:
  • 50g rice
  • 60g dried apricot
  • 1 shallot, finely chopped
  • 30.00 ml pine nuts
  • 2 tsp thyme leaves
  • 18.20 gm extra virgin olive oil
  • 1.8kg chicken
  • Pinch of saffron threads
  • 40g soft butter
  • Olive oil spray
Instructions:
  • 1. Preheat the oven to 200°C. 2. Simmer wild rice in boiling water for 30 minutes until slightly undercooked. Drain and cool. 3. Mix the cooked rice with apricots, shallot, pine nuts, thyme, and olive oil in a bowl. 4. Season with salt and pepper, and thoroughly combine the ingredients.
  • Clean the chicken thoroughly by rinsing it inside and out, then gently pat it dry using a paper towel. Allow the saffron threads to soak in 2 teaspoons of water for 5 minutes before blending them into the butter until a smooth mixture forms.
  • Gently lift the chicken skin over the breast to create a pocket. Spoon saffron butter into the pocket and spread it evenly over the breast using your hands. Place chicken on a rack in a baking dish.
  • Fill the chicken cavity with the stuffing, secure the legs with string, then pour 1 cup of water into the baking dish. Spray with olive oil and bake for 1 hour and 15 minutes. Let it rest for 10 minutes before slicing. Serve alongside steamed vegetables.

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