Roast chickens with a pecan nut and dried fruit curried rice stuffing | Spekko Rice
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Roast chickens with a pecan nut and dried fruit curried rice stuffing

Roast chickens with a pecan nut and dried fruit curried rice stuffing

Roast chicken for a crowd. Make extra apple, honey and mustard sauce if your guests like gravy with their roast.

  • Serves: 8
  • Difficulty: easy
  • Prep time:
  • Cooking time:
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Ingredients

    250 ml (1 cup) Spekko Long Grain Parboiled Rice
    10 ml (2 tsp) ground cumin
    5 ml (1 tsp) curry powder
    30 ml (2 tbsp) butter
    500 ml (2 cups) chicken stock
    250ml (1 cup) chopped pecans, toasted
    3 spring onions, thinly sliced
    125 ml (1/2 cup) sultanas
    ¼ cup chopped dried apricots
    2 whole chickens
    1/4 cup butter, softened
    1/2 tsp salt
    1/2 tsp pepper
    500 ml (2 cups) apple juice
    15 ml (1 tbsp) honey
    15 ml (1 tbsp) Dijon mustard
    handful fresh sage leaves and fresh thyme

Method

    1.In a large saucepan, sauté the rice, cumin and curry in butter over medium heat for 2-3 minutes or until rice is lightly browned. Stir in stock. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. Stir in the pecans, onions and raisins. Set aside.
    2.Heat the oven to 180 °C.
    3.Loosely stuff chicken with rice. Tuck wings under chicken; tie drumsticks together. Rub skin with butter; sprinkle with salt and pepper. Place breast side up on a rack in a shallow roasting pan. Loosen skin on breast without removing it off and tuck in sage and thyme. Bake, uncovered, for 1 hour.
    4.Meanwhile, place apple juice in a small saucepan. Bring to a boil; cook until reduced by half. Remove from the heat. Stir in honey and mustard. Set aside 1/2 cup for serving.
    5.Brush chickens with remaining glaze. Bake 25-35 minutes longer or until a golden brown. Cover loosely with foil if chicken is browning too quickly. Cover and let stand for 10 minutes before serving. Serve with reserved sauce.

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