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1
Preheat the oven to 400 degrees F
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2
Toast the cashews lightly in the oven for 5 minutes
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3
Heat 4 tablespoons of oil in a saute pan
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4
Add the onion and the celery
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5
Cook over low heat for 5 minutes, or until tender
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6
Add the rice, saute over medium heat for 2 minutes
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7
Add the hot soup, orange juice, salt and pepper, and bring to a boil
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8
Cover and cook over low heat for 10 minutes
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9
Add the apricots and raisins to the rice, stir gently with a fork
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10
Cover and cook for 5 more minutes, until the rice is nearly tender
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11
Stir in the cinnamon, lemon rind and cashews
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12
Taste for seasoning and correct if necessary
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13
Set aside to cool
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14
Sprinkle the chicken with salt and pepper on all sides and in the cavity as well
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15
Spoon enough of the stuffing into the chicken to fill it, packing lightly
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16
Keep the extra stuffing at room temperature
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17
Place the chicken in a roasting pan and roast in the oven for 1 hour
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18
When a fork stuck into the thickest part of the chicken causes the juices to run clear, the chicken is ready
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19
If the juices are still pink, add a few more minutes until you get the clear juices
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20
Let the bird rest for about 5-10 minutes
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21
Heat the remaining 1 tablespoon of oil in a skillet and saute the leftover stuffing until hot, about 3 minutes
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22
Serve the stuff chicken on a platter, with the sauteed stuffing on the side
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23
You can also serve the roasting juices in a sauceboat
