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Roast Chicken with Rice and Fruit Stuffing

Source: Jewish Holiday Treats
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  1 Hour 35 Minutes
  Serves 4
Stuffed with sweet apple chunks and raisins, this delicious roast chicken will warm up a cool New Year's night.
4 tablespoons vegetable oil
1 small onion, chopped
1 cup long-grain rice
1 1/2 cups hot water
1/2 cup fresh orange juice
Salt and pepper to taste
1/2 cup raisins
1 small apple, peeled, cored, and finely diced
1/4 teaspoon ground cinnamon
1 roasting chicken, 3 1/2 to 4 pounds
Roast Chicken with Rice and Fruit Stuffing Recipe at
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.

Recipe reprinted by permission of Chronicle. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Rosh Hashanah Feast
 Chicken & Rice
 Flavorful Roast Chicken
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 646
Fat. Total: 21g
Fiber: 3g
Carbohydrates, Total: 61g
Sodium: 188mg
% Cal. from Fat: 29%
Cholesterol: 155mg
Protein: 53g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Leo, RI Reviewed: 01/25/2010
Wicked Good!
This is easy...delicious....I brined the bird before I stuffed time I'm going to add some pecans or's easy and delicious! I'll be using this recipe again!
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