Raisin Rice Stuffed Chicken Recipes

Steps:

• In a large skillet, saute onion and celery in 3 tablespoons butter until tender; remove from the heat. Stir in the rice, raisins, walnuts, honey, lemon juice, cinnamon, salt and pepper. Stuff hens., Place on a rack in a large shallow baking pan. Rub remaining butter over skin. Bake, uncovered, at 375° for 1 hour or until a thermometer reads 180°.

Steps:

• Heat half the oil in a large saucepan over a medium heat and cook the onion until soft and starting to brown, about 10 mins. Stir in 3 crushed garlic cloves, 1 tsp of the cumin, the red pepper flakes, smoked paprika, ½ tsp black pepper and the nduja, breaking it up as you mix it in. Cook for a further 5 mins until the nduja has released its oils.
• Stir in the rice until fully coated in the oil, then pour in 250ml water. Cook the rice, uncovered, following pack instructions until almost cooked but retaining some bite, then remove from the heat. Set aside.
• Heat the oven to 200C/180C fan/gas 6. Mix the butter with the remaining garlic, lemon zest, remaining cumin and a small pinch of salt. Loosen the skin of the chicken breast using your hands, carefully, so as not to tear the skin. Work from the widest part of the bird and get close to the neck but not all the way through, and try to loosen the skin above the legs as well. Gently push the garlic butter under the skin as far as it will go. Stuff the cavity with the rice mixture, then tie the legs together to stop it from spilling out.
• Rub the skin with the remaining oil and sprinkle with some salt. Roast the chicken for between 1 hr-1 hr 15 mins until cooked through and the juices run clear. Remove from the oven and set aside to rest for 10 mins before carving. Serve with green vegetables and a gravy made from the juices, if you like. Try one of our gravy recipes here.

Steps:

• Prepare the rice until it is ALMOST done. This is the base for the stuffing, and will continue to cook as the chicken cooks.
• Combine rice, cream cheese, and sour cream in a mixing bowl.
• Add spinach and rosemary to the stuffing mixture.
• Add cheese to the stuffing mixture LAST (the stuffing is warm and the cheese will melt).
• Pound the chicken breasts with a tenderizer so that they are flattenned.
• Scoop stuffing (as much as will practicably fit) onto the flattenned chicken breasts. Roll the chicken up and secure with toothpicks.
• If you wish, coat each "roll" with olive oil and then with breadcrumbs.
• Bake in a 425 degree preheated oven for about 30-40 minutes (depending on the thickness of the chicken). The stuffing is already cooked, so just make sure that the chicken is done.
• Serve with stuffing (Stove Top) and hearty green vegetables (asparagus, snap peas, etc.) and whatever else you like. Pair with a sweet white wine (i.e. Riesling).

Steps:

• Clean and wash hens. Remove fatty portions and fat from cavity. Marinate 6 hours-overnight with a cup or so of apple juice and salt, cinnamon, cumin, onion and a little paprika (all to taste).
• Brown the onions and garlic in 1 tbs oil. Add the uncooked rice, cumin, cardamom, cinnamon, rosewater, 1 tsp salt, and pepper. Cook over medium heat 5 minutes, stirring occasionally. Add chicken broth, cover and simmer over low heat for 20 minutes.
• Add the barberries, almonds, raisins, and lime juice to the rice. Mix gently, and cook for several more minutes. Remove from heat. Adjust seasonings to taste.
• Preheat oven to 350 degrees. Stuff the hens with the rice mixture, and tie the cavities shut. Rub each with 1 tsp salt, additional cinnamon, cumin, paprika and 1 tsp sugar.
• Place hens in a greased baking dish. Mix saffron (dissolved in hot water- optional) and about 1/4 cup apple juice, and pour over the chicken. Cover pan with foil.
• Place in the oven and roast for approximately 45 minutes, or until fully cooked and no longer pink. Baste occasionally.
• Garnish with lime slices and enjoy!