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My review
Raisin Rice Stuffed Chicken
Nazi
"Roast chicken stuffed with a fragrant turmeric flavored rice stuffing."
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Ingredients
servings 600 calsOriginal recipe yields 7 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
- Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).
Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 600 calories; 28.7 g fat; 37.6 g carbohydrates; 46.4 g protein; 139 mg cholesterol; 137 mg sodium. Full nutrition
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Reviews
Read all reviews 3955 Ratings
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Most helpful positive review
8/6/2005
Delicious. I made too much of the rice mixture so I just put the extra rice in the bottom of the pan, under the chicken. The rice absorbed the juices from the chicken and tasted excellent.
Most helpful critical review
12/25/2007
This review is on the stuffing only, as I used the stuffing in a turkey for Christmas dinner. I think I am a bread stuffing kind of gal through and through. But my mother-in-law has celiac's and...
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8/6/2005
Delicious. I made too much of the rice mixture so I just put the extra rice in the bottom of the pan, under the chicken. The rice absorbed the juices from the chicken and tasted excellent.
11/28/2002
This is an absoloutely excellent Persian recipe... just what I was looking for! It was a hit at Thanksgiving with everyone, Persian or not. My babajon (dad) was especially happy and proud to see...
6/11/2003
The stuffing gave a wonderfully light & delicate flavor to the chicken as it baked. Very easy to prepare, although you should use a medium or large skillet when preparing the onion/raisin mixtu...
12/28/2005
This dish was very yummy. The flavors mixed together very nicely to make it an enjoyable dish to eat. Like others, I substituted ginger for the tumeric and it tasted just as good. I didn't make ...
9/28/2004
Great recipe! I used brown rice instead of white and omitted the raisins to make it Weightwatcher friendly. Then I closed the opening with water-soaked toothpicks and put the chicken in my rot...
1/17/2007
This was delicious. I also added lentils because I had an abundance of them. I also added more rice because the chicken was so juicy. I paired it with a wilted spinach salad with a balsamic dre...
3/9/2004
It was my first try at roasting chicken in my new oven. Did not have ground tumeric at home, so I used freshly minced ginger. The chicken was perfect.
10/6/2004
the rice is a little more bland than expected. But to help, we used the chicken drippings on the rice that was left over. It was really good then.