Roasted Chicken Stuffed with Figs and Rice

Roasted Chicken Stuffed with Figs and Rice

Who doesn’t love a one-dish dinner? Protein, fruit, veggies, nuts and carbs – this recipe has it all. You don’t need to wait for fresh figs to show up at the grocery to make this – just use dried figs, soak them, and drain and it’s every bit as delicious. This is perfect for a cold weekend when you don’t feel like cooking. Pop this in the oven on Friday night and you can nibble all weekend long. Ihope you love it!

Serves: 4
Prep time: 2 hours


  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • half of the juice of 1 lemon, and the zest, finely grated
  • 2 sprigs rosemary leaves, chopped
  • 2/3 cup basmati rice
  • 3 tablespoons pine nuts, toasted
  • 6 ounces chicken stock
  • 8 fresh figs, though dried figs will work if soaked first
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey (heather is especially nice for this)
  • 1 medium free-range chicken


  1. Heat butter and ½ tablespoon olive oil in pan and cook onion at medium heat until soft and golden. Add garlic and cook another 4 minutes, stirring in lemon zest, rosemary, rice and pine nuts. Add stock and lemon juice and salt and pepper.
  2. Bring to a boil until the rice looks pitted. Cover pan, turn heat to low and cook until rice is nearly tender and stock is absorbed.
  3. Heat oven to 350 degrees. Snip the stalks off the gifs and discard. Halve each fruit and heat 1 tablespoon of the olive oil in a frying pan. Saute figs quickly on each side and add balsamic vinegar and honey and cook until figs are glazed. Add to the rice mixture.
  4. Season the chicken well inside and spoon the rice mixture into the cavity. Put chicken in a roasting pan and pour remaining olive oil over it, rubbing into the skin.
  5. Sprinkle with salt and pepper and roast for one hour and 20 minutes. Chicken should be golden and the rice tender. Serve with cooking juices.

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