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1
In a saucepan, heat 1 tablespoon of the oil over medium-high heat.
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2
Add the sausage and cook, breaking it up with a spoon, until browned, about 5 minutes.
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3
Add the onions, carrots, and celery and cook, stirring, until soft, about 3 minutes.
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4
Add the garlic and 1/2 teaspoon of orange zest and stir until fragrant, about 30 seconds.
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5
Add the rice and stir until it turns opaque, about 3 minutes.
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6
Stir in the raisins, almonds, parsley, thyme, cinnamon, and salt.
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7
Add the chicken stock and bring to a boil.
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8
Stir, reduce the heat to low, cover and cook until the rice is tender and the liquid is absorbed, about 20 minutes.
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9
Remove the rice from the heat and let sit for 10 minutes.
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10
Fluff with a fork and spread on a baking sheet to cool.
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11
Preheat the oven to 400 degrees F.
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12
Meanwhile, in a saucepan make the glaze by combining the jam, remaining 1/2 teaspoon orange zest, sugar, and orange juice.
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13
Whisk to combine and bring to a boil.
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14
Reduce the heat and simmer until reduced by half, 8 to 10 minutes.
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15
Set aside to cool.
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16
Season the chicken legs lightly with salt and pepper.
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17
Place on a baking sheet and divide the stuffing between the legs, about 1/4 to 1/3 cup each.
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18
Pull the skin up around the filling and secure shut with a toothpick.
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19
Coat with the apricot glaze and bake until the chicken is tender and cooked through, 25 to 30 minutes, re-applying the glaze twice.
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20
Remove from the oven and serve immediately.
