Wachau roast chicken

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   Cut the apricots into pieces, soak them overnight in the liqueur. Cook rice in boiling salted water according to package instructions. Wash chicken inside and out and dab dry. Wash parsley, dab dry, put something aside for garnishing. Pluck the remaining parsley from the stalks and cut into strips. Drain rice and rinse in cold water.

2. 2

   Mix rice, apricots and parsley, fill chicken with it. Put the rest of the rice aside. Pin the opening with a toothpick and tie up with kitchen string. Mix 3 tbsp. oil, 1-1 1/2 tsp. salt and paprika. Spread the chicken evenly on all sides. Place on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 1 1/4 hours. Mix yoghurt, lemon juice and 1 tbsp. oil, season to taste with salt, pepper and sugar. Clean and wash the salad, pluck into bite-sized pieces and drain.

3. 3

   Place on the fat pan of the oven. Cook in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for approx. 1 1/4 hours. Mix yoghurt, lemon juice and 1 tbsp. oil, season to taste with salt, pepper and sugar. Clean and wash the salad, pluck into bite-sized pieces and drain. Warm up the rice that has been set aside. Remove the chicken, cut it into pieces and arrange it on a plate with the rice filling, garnish with parsley. Add the rest of the rice and salad with dressing

4. 4

   Waiting time approx. 12 hours

Nutrition Facts

KCAL
800 kcal

CARBS
42 g

FATS
41 g

PROTEINS
64 g