Spiced Apricot and Almond Stuffed Whole Chicken with Honey-Balsamic Glaze
This unique whole chicken recipe features a delightful stuffing of spiced apricots and almonds, complemented by a luscious honey-balsamic glaze that caramelizes beautifully during roasting. The combination of sweet and savory flavors, along with a stunning presentation, makes this dish perfect for special occasions or a cozy family dinner.
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Preheat your oven to 375°F (190°C). Rinse the whole chicken under cold water and pat it dry with paper towels.
In a medium bowl, combine 1 cup of chopped dried apricots, 1/2 cup of slivered almonds, 1/2 cup of cooked quinoa, 1 teaspoon of ground cinnamon, and a pinch of salt.
Mix well to create the stuffing. Gently loosen the skin of the chicken breast using your fingers, being careful not to tear it.
Stuff the apricot and almond mixture under the skin, spreading it evenly across the breast. Season the outside of the chicken generously with salt and pepper.
In a small bowl, whisk together 1/4 cup of honey, 2 tablespoons of balsamic vinegar, and 1 tablespoon of olive oil.
Brush this glaze all over the chicken, ensuring it is well coated. Place the chicken in a roasting pan and tuck the wing tips under the body.
Roast the chicken in the preheated oven for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
Baste the chicken with the remaining glaze halfway through cooking for extra flavor. Once cooked, remove the chicken from the oven and let it rest for 10 minutes before carving.
Serve the chicken on a large platter, garnished with fresh herbs and additional apricots for a beautiful presentation.
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