Roast chicken with wild rice and apricots


Ingredients 15
Servings 4
Time

Ingredients

  • 2
    kg
    whole chicken
  • 250
    ml
    apple juice
  • 250
    ml
    apricot juice
  • 15
    ml
    soy sauce
  • 6
    cardamom pods, crushed
  • 5
    ml
    freshly grated root ginger
  • 2
    ml
    coarsely ground black pepper
  • 375
    ml
    chicken stock
  • 125
    ml
    long grain rice and wild rice mix
  • 2
    bay leaves
  • 15
    ml
    oil
  • 250
    ml
    onion, chopped
  • 125
    ml
    apricots, chopped and diced
  • 45
    ml
    pine nuts or slivered toasted almonds or cashew nuts
  • 25
    ml
    cornflour
 

Method

 
Wash and prepare chicken for roasting. Combine apple and apricot juice, soy sauce, cardamom and pepper and pour over the chicken. Marinate for 1 hour, turning the chicken occasionally. In a 1,5 litre saucepan, combine the stock, wild rice mixture and bay leaf and bring to the boil on medium heat. Once boiling, reduce heat to low and cook for 20 minutes or until the rice is tender and the stock absorbed. Discard the bay leaves. In a 2 litre casserole, sauté the onions in oil until transparent. Add 30 ml of the marinade, the dried apricots, nuts and cooked wild rice. Mix well. Stuff firmly into the cavity and truss the chicken. Place in a 3 litre casserole. Pour in marinade, cover with lid and simmer over a low heat for 1 hour 15 minutes. Heat oven to 160 ºC, remove lid and place casserole in a preheated oven for 20 minutes. Remove chicken from pot and keep warm. Thicken leftover marinade with cornflour and a little cold water. Baste the chicken a couple of times during roasting with a little of this mixture. Serves 4-6.
 

Read more on: poultry
 

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