Soak California Raisins in water for 30 minutes to 1 hour.
In a sauce pan, sweat onions until tender. Add rice, California Raisins, orange zest and cook until rice is lightly toasted and covered in oil. Add in the California Raisins' soaking liquid. Cover pan with a lid and cook over low heat until the rice has absorbed the liquid but not fully cooked. Season to taste with spices, salt and pepper. Fluff rice until it has cooled and the grains are not sticking together. Fold in the walnuts and set aside to cool.
Stuff chicken with pilaf. Truss chicken with twine to secure stuffing.
Roast chicken in an oven at 200°C for 45 minutes. Rest chicken before serving.
Ingredients
Directions
Soak California Raisins in water for 30 minutes to 1 hour.
In a sauce pan, sweat onions until tender. Add rice, California Raisins, orange zest and cook until rice is lightly toasted and covered in oil. Add in the California Raisins' soaking liquid. Cover pan with a lid and cook over low heat until the rice has absorbed the liquid but not fully cooked. Season to taste with spices, salt and pepper. Fluff rice until it has cooled and the grains are not sticking together. Fold in the walnuts and set aside to cool.
Stuff chicken with pilaf. Truss chicken with twine to secure stuffing.
Roast chicken in an oven at 200°C for 45 minutes. Rest chicken before serving.