Sveta’s Chicken
By Julia Orlov
My grandmother’s centerpiece dish, with minor adjustments.
Directions
- 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.
- In a saucepan, melt butter and sauté onion and garlic until soft. Add chopped prunes and apricots, and cook until soft and plump.
- 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.
- Preheat oven to 425°F.
- Scoop the rice mixture inside the chicken. Tie up chicken and secure with toothpicks if needed.
- Roast chicken in oven about 1-1.5 hours, until skin is crisp and golden and juices run clear. Thermometer should read 165°F.
- Let chicken rest for 10-15 minutes. Carve and serve with the rice.