Roast Chicken With Rice and Fruit Stuffing

• cashew halves↗1⁄2 cup
• vegetable oil↗4 tablespoons
• small onion↗1

  minced

• chopped celery1⁄2 cup
• rice↗1 cup
• hot chicken soup1 1⁄2 cups
• orange juice↗1⁄2 cup
• salt and pepper
• dried apricots↗10

  chopped

• raisins↗1⁄2 cup
• cinnamon↗1⁄4 teaspoon
• finely grated fresh lemon rind↗1 teaspoon
• roasting chickens4 lbs
• salt and pepper

Step-by-step instructions

1. 1

   Preheat the oven to 400 degrees F

2. 2

   Toast the cashews lightly in the oven for 5 minutes

3. 3

   Heat 4 tablespoons of oil in a saute pan

4. 4

   Add the onion and the celery

5. 5

   Cook over low heat for 5 minutes, or until tender

6. 6

   Add the rice, saute over medium heat for 2 minutes

7. 7

   Add the hot soup, orange juice, salt and pepper, and bring to a boil

8. 8

   Cover and cook over low heat for 10 minutes

9. 9

   Add the apricots and raisins to the rice, stir gently with a fork

10. 10

    Cover and cook for 5 more minutes, until the rice is nearly tender

11. 11

    Stir in the cinnamon, lemon rind and cashews

12. 12

    Taste for seasoning and correct if necessary

13. 13

    Set aside to cool

14. 14

    Sprinkle the chicken with salt and pepper on all sides and in the cavity as well

15. 15

    Spoon enough of the stuffing into the chicken to fill it, packing lightly

16. 16

    Keep the extra stuffing at room temperature

17. 17

    Place the chicken in a roasting pan and roast in the oven for 1 hour

18. 18

    When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready

19. 19

    If the juices are still pink, add a few more minutes until you get the clear juices

20. 20

    Let the bird rest for about 5-10 minutes

21. 21

    Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes

22. 22

    Serve the stuff chicken on a platter, with the sauteed stuffing on the side

23. 23

    You can also serve the roasting juices in a sauceboat