Simple and speedy side dish.
| Servings: | 7 |
| Yield: | 7 servings |
Ingredients
- 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
Instructions
- 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 9×13 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 kcal |
| Carbohydrate | 38 g |
| Cholesterol | 139 mg |
| Dietary Fiber | 2 g |
| Protein | 46 g |
| Saturated Fat | 8 g |
| Sodium | 137 mg |
| Sugars | 13 g |
| Fat | 29 g |
| Unsaturated Fat | 0 g |
Reviews
I didn’t make any changes to this recipe and it turned out wonderful. The flavors are subtle but very nice.
This recipe was very good. The only change I made was to cut the raisins by half because my husband is not a big fan of too many raisins in his rice dish. Other than that I followed the recipe. We both loved it!
I had already winged (no pun intended) my 1st rice stuffing mixture using a white & wild rice combo, chopped prunes & sunflower seeds as they were on hand. I hadn’t decided on a seasoning tho…thanks for the inspiration, I went with turmeric. I’ll have to update with the result though…the beast is still in the oven.
Exotic and delicious! A number of reviewers complained that the chicken itself was a bit bland, so I sprinkled the outside not just with pepper, but also with granulated garlic and cumin. With that addition it was fabulous. I also used brown rice, and under a tablespoon of oil. I found it odd that some people substituted the turmeric with other spice; the turmeric is what makes the dish. Go out and get some, it’s great on roast chicken, roasted potatoes, and lots of other dishes.
Delicious. Easy. Looks fabulous. Followed directions exactly to see if it was worth doing again with changes. No changes required. Wonderful stuffing and rice dish.
Just was not impressed with the flavor.
Will Never make this again.bland.o flavor
easy and simple. i did mine with brown rice and it came out excellent. two thumbs up!
Nice dish for something different with chicken. The chicken itself did not taste that different, but it was nice and moist and the stuffing was really good.
Great recipe needed extra spices but good as is also. Rice mixture was delicious especially with the chicken drippings.Thanks for sharing!
love it. everytime i have a dinner party and i dont serve this item my guests are sad haha. I like to add about 1/3 cup of dried cranberries to the rasins, YUM! As for the left over rice, when im ready to serve the chickens, I add the left over rice to the serving tray. I dont bake the leftover rice because it burns.
this tasted fantastic and the aroma filled the house! Great recipe as a base. I tweaked this recipe to my taste and used dried cranberries instead of raisins, brown rice instead of white and added ginger. This turns out wonderfully every time.
De-boned the chicken and added apple and pineapple cubes to the rice. It turned out fantastic.
OK. Was a little oily for our taste. Also needed more spices (too bland)
This recipe was very good for my family and I thank you.
Great basic recipe that you can build on or improvise with! I didn’t have raisins, so I used chopped up dried apricots, which don’t plump up but they do become soft and delicious! I also threw in some pine nuts with the onions and apricots, and since we like more fragrant and spicy foods I added lots of ground cumin and a bit of chilli powder as a rub for the chicken. Oh and I also used brown rice instead of white and i made quite a bit of the rice mixture and put it in the pan under and around the chicken…it went crispy on the edges and gave the dish more texture… So much more wholesome and yummy this dish turned out! Next time I’ll try this with dried cranberries and pistachios!
Like others, not having Turmeric on hand, I modified the recipe. I only cooked one chicken. As well, the stuffing was the sauted onion and GOLDEN raisins with 1 tbsp of GINGER, 1 tsp of GARLIC POWDER and 1 tbsp of CURRY. I also placed the remaining rice mixture around the chicken as it cooked. As for cook time, I cooked it at 400*F for 13 minutes, then down to 350*F for 1hr 10min. Then I took it out and covered it in a foil tent for 15 minutes prior to carving and serving. Mouth watering moisture and the flavour was amazing.
My roommate prepared this and I thought it was excellent. The only adjustments we made was to season the chicken well with dried seasonings such as rosemary, garlic powder, onion powder, dill (surprisingly great on it), and oregano. We knew this would change the authenticity of the recipe but I like my roasted chicken well seasoned. We followed the rice portion of the recipe as stated but used brown rice instead. The rice added wonderful flavor to the bird. I would highly recommend it.
This was my first time to roast whole chickens. I used the Citrus Brine also on allrecipes.com and I think the chicken and stuffing turned out great! My husband, who is hard to please, also liked the chicken and rice (he’s not a raisin fan, so he didn’t eat those). I also used ginger instead of tumeric as another reviewer suggested.
We loved this. I made it on a cold fall day and the aroma and beautiful color made it a great addition to the table even before we started to eat. We really enjoyed the flavor and it was a nice deviation from the usual bread stuffing.
i think this recipe was great