Roast Chicken with Rice and Fruit Stuffing

Preheat the oven to 400 degrees F.

Heat 3 tablespoons of the oil in a deep skillet or saute pan over low heat, add the onion, and cook until tender, about 5 minutes. Add the rice and saute over medium heat for about 2 minutes, stirring constantly. Add the hot water and orange juice, season with salt and pepper, and bring to a boil. Reduce a heat to low, cover, and cook for 10 minutes.

Add the raisins and apple to the rice mixture and stir lightly with a fork. Cover and cook until the rice is nearly tender, about 5 minutes. Stir in the cinnamon and taste for seasoning.

Sprinkle the chicken with salt and pepper on all sides. Spoon enough of the rice mixture into the chicken to fill it without packing it too tightly; reserve the extra stuffing. Truss closed. Set the chicken in a roasting pan and bake until the juices run clear when a thigh is pierced, about 1 hour. Remove from the oven and let stand for 5 to 10 minutes before carving.

Meanwhile, heat the remaining tablespoon of oil in a skillet and add the reserved rice stuffing. Cook, stirring, until the rice is tender and the stuffing is heated through. Combine with the stuffing from the chicken cavity and serve alongside the chicken.