Spring Chicken Stuffed With Yellow Rice and Dried Fruit

chicken - Doram Gaunt - December 27 2010
Chicken. Doram Gaunt

A stuffed spring chicken, or regular broiler, always makes a festive, impressive and delicious meal. It does not require much work, especially if you use leftovers from rice that has already been cooked. The following stuffing will suffice for two birds of about 700 grams each, or for one broiler.


2 spring chickens weighing some 700 grams each or, 1 broiler weighing 1 1/2 kg. (3 lbs)

For the filling:


1 1/2 cups whole grain yellow rice, cooked (either cook whole grain rice with 1 small onion, chopped and 1 tsp. turmeric or use ordinary cooked white rice)

2/3 cup of mixed dried fruits (chopped apricots, raisins, cranberries, blueberries, cherries, or any other kind )

2 tbsp. olive oil, plus olive oil for rubbing the chickens

1/3 cup chopped mixed nuts (walnuts, pecans, cashews, pine nuts, hazelnuts )

4-5 fresh sage leaves, finely snipped with scissors

1/4 tsp. ground cinnamon, plus a little extra

salt and black pepper


Mix all the ingredients for the stuffing in a dish, taste and adjust flavoring.

Stuff the cavity of the chicks with the filling and tie the two legs together. Rub olive oil on the skins of the chickens; add salt and pepper and a little cinnamon. Spread baking paper on a tin and placed the chickens, breast side down, on it. (Alternately, the birds can be placed on a layer of root vegetables mixed with a little olive oil, which can serve as a side dish to the entree ).

Roast at 200 degrees Celsius (400 degrees Fahrenheit) until the skin browns and the inside is done (for the spring chickens, some 40 minutes should suffice; a broiler will take about an hour and a quarter ). After about half of the baking time, turn the chicken over so that the breast faces upward.

After removing from the oven, set aside for 5 minutes before carving.