Recipe: Apricot Chicken with Rice and Apricot Sauce (whole roast chicken)

EXOTIC APRICOT CHICKEN

FOR THE CHICKEN:
1 whole chicken (3 pounds)
1 teaspoon thyme
Garlic powder, to taste
Ground black pepper, to taste
FOR THE RICE:
1 (16 ounce) can apricot halves
2 cups water
1 cup uncooked rice
1 tablespoon unsalted butter
1/2 teaspoon salt
1 short cinnamon stick
1/2 cup pine nuts
1 tablespoon minced parsley
1/2 cup sliced almonds, toasted (for garnish)
Apricot Sauce (recipe follows)

TO PREPARE THE CHICKEN:
Remove excess fat from chicken. Truss chicken; sprinkle with thyme, garlic powder, and pepper. Place chicken in roasting pan.

Bake at 350 degrees F for 1 1/2 hours or until done, basting with pan juices.

TO PREPARE THE RICE:
Meanwhile, drain apricots; reserve syrup. Chop 1/2 cup apricot halves; set aside.

Bring 2 cups water to a boil; add rice, butter, salt, and cinnamon stick. Cover; simmer 20 to 25 minutes or until rice is tender. Stir in chopped apricots, pine nuts, and parsley.

TO SERVE:
Arrange rice in a ring on platter. Put chicken in the center. Arrange remaining apricot halves in ring at base of chicken. Sprinkle chicken with almonds. Serve with sauce on the side.

APRICOT SAUCE

2 tablespoons pan drippings
3/4 cup reserved apricot syrup
1 1/2 tablespoon brown sugar
2 teaspoons cornstarch
2 teaspoons cider vinegar

Skim fat off pan drippings. Combine apricot syrup, pan drippings, brown sugar, cornstarch and cider vinegar. Cook, stirring over medium-high heat until mixture boils and thickens.

Makes 6 servings
Source: the California Apricot Advisory Board. Recipe courtesy of Patterson Apricot Fiesta, Patterson CA.
From: Dee, OK - 08-09-97