Sveta’s Chicken


My grandmother’s centerpiece dish, with minor adjustments.



  1. Season chicken with salt and keep overnight in fridge if possible. Remove from fridge and let come to room temperature for about an hour before cooking.
  2. In a saucepan, melt butter and sauté onion and garlic until soft. Add chopped prunes and apricots, and cook until soft and plump.
  3. Add rice, stir, and let flavors meld for a second. Add water and salt, and bring to a boil. Reduce to low, cover the saucepan, and let simmer for 15 minutes. Take off heat.
  4. Preheat oven to 425°F.
  5. Scoop the rice mixture inside the chicken. Tie up chicken and secure with toothpicks if needed.
  6. Roast chicken in oven about 1-1.5 hours, until skin is crisp and golden and juices run clear. Thermometer should read 165°F.
  7. Let chicken rest for 10-15 minutes. Carve and serve with the rice.

Recipe Info

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