Ingredients Jump to Instructions ↓

  1. 3 tablespoons olive oil

  2. 1/4 pound sweet Italian sausage , removed from casings

  3. 1/4 cup finely chopped onions

  4. 2 tablespoons finely chopped carrots

  5. 2 tablespoons finely chopped celery

  6. 1 teaspoon chopped garlic

  7. 1 teaspoon minced orange zest

  8. 1/2 cup long-grain white rice

  9. 1/4 cup golden raisins

  10. 2 tablespoons toasted almond slivers

  11. 1 tablespoon chopped fresh parsley

  12. 1/2 teaspoon chopped fresh thyme

  13. 1/4 teaspoon ground cinnamon

  14. 1/2 teaspoon salt

  15. 1 cup chicken stock

  16. 2 cups apricot jam

  17. 1 tablespoon sugar

  18. 1 cup fresh orange juice

  19. 8 boned (except for the knuckle or joint at the bottom of the drumstick) chicken legs, the thigh and the drumstick all in

  20. 1 piece Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

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


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