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cashew halves vegetable oil onion celery rice chicken soup orange juice salt raisins cinnamon lemon rind roasting chickens salt
Viewed: 42 - Published at: 3 years agoIngredients
- 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
Method
- 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
