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Rice and Apricot Stuffed Chicken

1/3 cup margarine, melted
Salt to taste
1 teaspoon ground ginger
1/2 teaspoon finely shredded lemon peel
1/4 teaspoon garlic powder
1 1/2 cups cooked brown or white rice
1 med. apple, chopped (about 1 cup)
1/2 cup chopped nuts
1/2 cup cut-up prunes
1/2 cup cut-up apricots
1/4 cup chopped celery
1 (3 pounds) broiler-fryer chicken
2 tablespoons margarine, melted
1/4 teaspoon paprika

Mix 1/3 cup melted margarine, salt, ginger, lemon peel and garlic powder; toss with rice, apple, nuts, prunes, apricots and celery. Create a cavity in chicken by pulling neck skin away from the breast. Stuff this area first. Fasten neck skin to back with skewer, and fold back wings so tips touch. Fill body cavity lightly. Place any remaining stuffing in small, ungreased baking dish; cover and refrigerate. Place in oven with chicken the last 30 minutes of roasting. To roast chicken, tie and skewer drumstick to tail. Place chicken, breast side up, on rack in shallow baking pan. Mix 2 tablespoons margarine and paprika; brush over chicken. Roast uncovered at 350 degrees until thickest parts are done and drumstick meat feels soft, about 1 1/2 to 2 hours.
Serves 6 to 7.

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