Ingredients

  • Stuffing
  • 225 grams rice, basmati uncooked
  • 55 grams butter, unsalted
  • 1 onion chopped finely
  • 120 grams dried apricots chopped
  • 110 grams golden raisins
  • 70 grams dried currants
  • 110 grams blanched almonds whole
  • 2 oranges zest, juice, reserve
  • black pepper
  • salt
  • Chicken
  • 1 whole chicken deboned
  • salt and pepper
  • 15 milliliters olive oil
  • 15 grams butter, unsalted
  • 20 grams butter, unsalted
  • 55 milliliters chicken stock

Directions

1. Bring 2 litres of water to a boil. Add salt. Pour rice in a thin, steady stream. Let boil, stirring once or twice, for 5 minutes. Rice should still be slightly hard to the bite. Drain and rinse rice in a sieve with cold water.
2. Set sieve over a pot of fresh boiling water. Wrap tea towel around lid of pot and cover the pot tightly. Steam the rice until almost tender, but still slightly firm, about 10-15 minutes. Transfer to a large bowl.
3. While rice is steaming, sauté onions until soft. Add dried fruits, almonds and orange juice. Continue cooking until fruit soft and plump, about 15 minutes.
4. Add fruit mixture to rice. Season with salt and pepper. Add orange zest. Refrigerate until ready to use.
5. Debone chicken. Rub inside of chicken with left over oranges. Season with salt and pepper. Stuff the chicken. Sew up, wrap with J-cloth. Melt butter with olive oil and rub into J-cloth.
6. Bake in preheated GM 4/350*F/175*C oven on a rack in a roasting pan for about 1 hour, or until a skewer comes out hot to the touch. Half an hour before the chicken is ready, add butter and chicken stock to remaining stuffing mixture. Bake, covered, until chicken ready.
7. Remove chicken from oven, let stand for 5 minutes. Remove J-cloth and string, slice and serve immediately.

Notes
Serving Ideas:Original serves 5.


Categories
Chicken, main course
Keywords
Chicken, main course
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