Ingredients

  • Stuffing
  • ½ cup raisins
  • 3 tablespoons Grand Marnier
  • ⅔ cup rice
  • 2 oranges zested, juiced
  • ⅔ cup orange juice enough for 4/3 cup
  • 30 grams butter, unsalted
  • 1 small onion finely chopped
  • ½ cup almonds, slivered
  • 4 lbs. chicken deboned
  • Orange Sauce
  • 30 grams butter, unsalted
  • 1 small onion diced
  • 1 red chiles diced
  • 1 stalk lemongrass smashed
  • 1 orange zested, juiced
  • 2 tablespoons Grand Marnier
  • ¼ cup coconut milk, unsweetened
  • 1 cup chicken stock
  • 2 tablespoons butter, unsalted

Directions

1. Soak raisins in Grand Marnier. Cook rice in juice, from oranges and enough other orange juice to make up 1 1/3 cups, until done. Sauté onion in butter until soft. Add almonds and zest and continue cooking until light brown. Add raisins with Grand Marnier and cook until liquid almost gone. Add rice. Cool.
2. Season chicken with salt and pepper. Stuff, then sew up. Weigh. Place on roasting rack in roasting pan. Bake in 350*F/175*C/GM 4 oven for 15 minutes plus 12 minutes per pound or until skewer inserted into centre for 10 seconds comes out hot.
3. Meanwhile make Orange Sauce: Sauté onion, chile, lemongrass and orange zest until soft. Add orange juice and Grand Manier and reduce by 1/2. Add Coconut milk and cook a couple of minutes. Strain. Return to clean pan and mount with butter. Keep warm until serving.

Notes
Notes:Original serves 6-8. Serve with Orange Sauce.
Serving Ideas:Original serves 7.


Categories
StuffingsChicken, main course
Keywords
StuffingsChicken, main course
MacGourmet downloadFruit & Rice Stuffed Chicken & Spicy Orange Sauce. To import, drag image to your MacGourmet recipe box.