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Apricot – Almond Stuffed Chicken


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Apricot - Almond Stuffed Chicken


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Apricot – Almond Stuffed Chicken


  • Ready Time : 0 min


6-8 Servings



Preheat oven to 350 degrees.  In a large skillet, melt the margarine over medium heat.  Add the onions and saute about 10 minutes or until onions are brown. Add the apricot jam and the wine to the pan; simmer 3-4 minutes or until jam is melted.  Remove from heat; set aside.

Stuff the cooked rice pilaf into the cavity of the chickens or pullet. Don’t overstuff; you may have some left over.  Rub the garlic all over the skin of the poultry.  Sprinkle with paprika and rub in.

Pour the onion mixture over the poultry and massage it all over the skin.  Sprinkle with more paprika.  Toss on the raisins, if desired, and the almond.  Bake uncovered for 1 1/2 hours, basting occasionally.

About Susie Fishbein


Susie Fishbein is an everyday cook who loves to share her passion for cooking and entertaining with friends and family. Her enthusiasm for food and entertaining led to the creation of her best-selling cookbook series, Kosher by Design. Susie is a wife, mother of four children, and mother of 7 cookbooks.

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