Raisin Rice Stuffed Chicken Recipes

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RAISIN RICE STUFFED CHICKEN



Raisin Rice Stuffed Chicken image

Roast chicken stuffed with a fragrant turmeric flavored rice stuffing.

Provided by Nazi

Categories     Main Dish Recipes     Stuffed Main Dish Recipes

Yield 7

Number Of Ingredients 8

2 tablespoons olive oil
2 (2 to 3 pound) whole chickens
3 cups cooked white rice
1 cup raisins
1 onion, chopped
1 tablespoon ground turmeric
salt to taste
ground black pepper to taste

Steps:

  • 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).

Nutrition Facts : Calories 600.3 calories, Carbohydrate 37.6 g, Cholesterol 138.5 mg, Fat 28.7 g, Fiber 1.5 g, Protein 46.4 g, SaturatedFat 7.5 g, Sodium 137.1 mg, Sugar 13 g

APPLE-RAISIN STUFFED CHICKEN BREAST



Apple-Raisin Stuffed Chicken Breast image

I have not tried this yet, but the picture in the cookbook looked like it would be really good. It's from the Favorite Brand Names Cookbook and sounds like it would be really easy to make.

Provided by PSU Lioness

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8

1 (13 3/4 fluid ounce) can chicken broth
1/3 cup margarine
1 cup herb seasoned stuffing mix
1/3 cup chopped apple
1/4 cup seedless raisin
2 whole boneless chicken breasts, split and pounded (about 1 lb)
3 tablespoons flour
1 teaspoon dried tarragon leaves

Steps:

  • In saucepan, over medium-high heat, heat 1/3 c chicken broth and 2 tbsp margarine until margarine melts. Stir in stuffing mix, apple and raisins; mix well.
  • Divide mixture evenly among 4 chicken pieces. Roll up; secure with toothpicks.
  • In skillet, over medium-high heat, melt remaining margarine. Brown chicken on all sides; remove.
  • Blend flour and tarragon into margarine in skillet. Gradually add remaining broth, stirring constantly until mixture thickens and boils. Return chicken to skillet; reduce heat.
  • Cover; simmer 20 minutes or until done.

Nutrition Facts : Calories 455.2, Fat 29.2, SaturatedFat 6.7, Cholesterol 92.8, Sodium 597.7, Carbohydrate 13.7, Fiber 0.8, Sugar 6.8, Protein 33.4

PERSIAN CHICKEN STUFFED WITH RICE



Persian Chicken Stuffed With Rice image

The rice stuffing is very simple to make and turns out beautifully! If barberries are not available, chopped fresh cranberries or sour cherries are a good substitution. Preparation time does not include marinating time. Adapted from Persian Cooking for a Healthy Kitchen" by Najmieh Batmanglij.

Provided by Sephardi Kitchen

Categories     One Dish Meal

Time 1h15m

Yield 2 Cornish Game Hens with stuffing, 8 serving(s)

Number Of Ingredients 18

2 Cornish hens or 1 whole chicken
2 teaspoons salt
2 large onions, thinly sliced
3 garlic cloves
1 tablespoon olive oil
1/2 cup long-grain rice
1/4 teaspoon cumin
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 teaspoon rose water (optional)
1 cup chicken broth
1/2 cup dried barberries, cleaned, soaked and drained or 1 cup fresh cranberries, chopped
4 tablespoons slivered almonds
3 tablespoons raisins
2 tablespoons fresh lime juice
1/4 teaspoon saffron (optional)
1/4 cup apple juice
lime slice (to garnish)

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!

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