Wild Rice Stuffed Pomegranate Chicken — Gather a Table

I feel fall slipping right by me. I don't feel like I've taken proper advantage of the flavors my favorite season offers. But in my defense it felt like summer up until yesterday. Today I would call the breeze so assertive it qualifies as wind. The days are short and by four o'clock I feel like the

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% Daily Values based on a 2,000 calorie diet

Step 1

In a large saucepan, heat the olive oil on medium heat. Add the onions and celery and cook until translucent. Add the rice and 2 cups of boiling water and bring to a boil. Season with salt, cover and reduce the heat to a simmer. Once the rice is cooked, remove from heat and mix in the almonds, cranberries, apricots, pistachios, and orange zest. Set aside to cool.

Step 2

Preheat oven to 400F. Rinse the chickens and pat dry with a paper towel. Place them in a large roasting pan, season generously with salt and pepper and slowly stuff each cavity with the rice mixture. Tie the legs with kitchen twine. Pour the honey and pomegranate molasses over the chicken and massage into skin. Transfer the leftover rice into a cooking bag and add 1 cup water, seal and poke 1-2 wholes to let air out. Place it in the roasting pan next to the chickens. Bake uncovered for 45 minutes, the top should be nicely browned. Reduce the heat to 350F, cover and bake for an additional2.5-3 hours. Carve the chickens and serve alongside spoonfuls of rice.

Step 3

note You can even use leftover rice. Simply sauté the onion and celery until translucent and mix it into the cooked rice alongside the other toppings and proceed as directed. You would need about 3 cups.

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