Roasted Chicken Fruity Rice Stuffed (Serves 4)

For the Rice:

½ cup Royal Umbrella Thai Hom Mali Rice

¾ cup Water

For the Chicken:

1 Large Jumbo Chicken (Approx 1.2-1.4 kg) Washed, Tuck wings under and tie both drumstick and set aside

10 gm Salted Butter

2 tbs Oregano Flakes

2 tbs Onion Powder

1 tsp Black Pepper Powder

For the Fillings:

30 gm Bacon Bits (Better taste with fresh Bacon bits)

3 tbs Olive Oil

30 gm Fresh White Peach Diced

30 gm Fresh Raspberry

½ tsp Salt

1 tsp Fine Sugar

30 ml Chicken Stock

1 tsp Onion Powder

1 pc Bay Leaves

½ tsp Parsley Flakes

½ tsp Rosemary Flakes

1 pc Lemon

Cooking Method

1. Cook the rice and set aside.

2. Preheat oven to 250 degree.

3. Drizzle olive oil in a pot over low-medium heat, add in white peach, raspberry, salt, sugar and stir it lightly for 1 min.

4. Add in rice, chicken stock, onion powder, bay leaves, parsley flakes, rosemary flakes and stir it lightly. Avoid crushing the raspberry. Well mix for 3 mins and set aside to rest for 10 mins.

5. Rub the chicken with butter to coat it well with oregano, onion powder and white pepper powder.

6. Stuff the fillings in the cavities and insert the lemon in it. Place the chicken breast side up in a shallow roasting pan.

7. Bake uncovered in the oven for 180 degree for 30-35 minutes till skin are brown and nicely done. Take out to rest for 2 mins.

For the Sauce:

20 ml Apple Juice

20 ml Honey

1 tsp Dijon Mustard

1. Pour out the leftover fats in the pan to be use as sauce.

2. Heat up a pan over medium-high heat, pour in the leftover oil, apple juice, honey and mustard, stir till all mixture blend well and leave it till sauce reduced over 5 mins and serve.