1. Preheat the oven to 400 degrees F 2. Toast the cashews lightly in the oven for 5 minutes 3. Heat 4 tablespoons of oil in a saute pan 4. Add the onion and the celery 5. Cook over low heat for 5 minutes, or until tender 6. Add the rice, saute over medium heat for 2 minutes 7. Add the hot soup, orange juice, salt and pepper, and bring to a boil 8. Cover and cook over low heat for 10 minutes 9. Add the apricots and raisins to the rice, stir gently with a fork 10. Cover and cook for 5 more minutes, until the rice is nearly tender 11. Stir in the cinnamon, lemon rind and cashews 12. Taste for seasoning and correct if necessary 13. Set aside to cool 14. Sprinkle the chicken with salt and pepper on all sides and in the cavity as well 15. Spoon enough of the stuffing into the chicken to fill it, packing lightly 16. Keep the extra stuffing at room temperature 17. Place the chicken in a roasting pan and roast in the oven for 1 hour 18. When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready 19. If the juices are still pink, add a few more minutes until you get the clear juices 20. Let the bird rest for about 5-10 minutes 21. Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes 22. Serve the stuff chicken on a platter, with the sauteed stuffing on the side 23. You can also serve the roasting juices in a sauceboat ---------------------------------------------------------------------------
Nutrition
Ingredients
