Roast Chicken With Rice And Fruit Stuffing

---

Created for rsc #6. this dish can be nice and homey, or elegant enough for company.

---

Steps

---

Preheat the oven to 400 degrees f.

---

Toast the cashews lightly in the oven for 5 minutes.

---

Heat 4 tablespoons of oil in a saute pan.

---

Add the onion and the celery.

---

Cook over low heat for 5 minutes , or until tender.

---

Add the rice , saute over medium heat for 2 minutes.

---

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

---

Cover and cook over low heat for 10 minutes.

---

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

---

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

---

Stir in the cinnamon , lemon rind and cashews.

---

Taste for seasoning and correct if necessary.

---

Set aside to cool.

---

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

---

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

---

Keep the extra stuffing at room temperature.

---

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

---

When a fork stuck into the thickest part of the chicken causes the juices to.

---

Ingredients

---

cashew halves, vegetable oil, onion, celery, rice, chicken soup, orange juice, salt and pepper, dried apricots, raisins, cinnamon, fresh lemon rind, roasting chickens