Roast Chicken With Rice And Fruit Stuffing - cooking recipe

Ingredients

1/2 cup cashew halves
4 tablespoons vegetable oil
1 small onion, minced
1/2 cup chopped celery
1 cup rice
1 1/2 cups hot chicken soup
1/2 cup orange juice
salt and pepper
10 dried apricots, chopped
1/2 cup raisins
1/4 teaspoon cinnamon
1 teaspoon finely grated fresh lemon rind
4 lbs roasting chickens
salt and pepper

Preparation

Preheat the oven to 400 degrees F
Toast the cashews lightly in the oven for 5 minutes
Heat 4 tablespoons of oil in a saute pan
Add the onion and the celery
Cook over low heat for 5 minutes, or until tender
Add the rice, saute over medium heat for 2 minutes
Add the hot soup, orange juice, salt and pepper, and bring to a boil
Cover and cook over low heat for 10 minutes
Add the apricots and raisins to the rice, stir gently with a fork
Cover and cook for 5 more minutes, until the rice is nearly tender
Stir in the cinnamon, lemon rind and cashews
Taste for seasoning and correct if necessary
Set aside to cool
Sprinkle the chicken with salt and pepper on all sides and in the cavity as well
Spoon enough of the stuffing into the chicken to fill it, packing lightly
Keep the extra stuffing at room temperature
Place the chicken in a roasting pan and roast in the oven for 1 hour
When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready
If the juices are still pink, add a few more minutes until you get the clear juices
Let the bird rest for about 5-10 minutes
Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes
Serve the stuff chicken on a platter, with the sauteed stuffing on the side
You can also serve the roasting juices in a sauceboat