Easy, Light, and Tender Honey-Vanilla Almond Cake
Unsalted butter, for greasing the pan
1 1/2 cups skin-on or blanched whole almonds, or 1 3/4 cups almond flour (see note below)
4 large eggs at room temperature, yolks and whites separated
1/2 cup plus 2 tablespoons honey, divided
Scraped seeds from 1/2 of a split vanilla bean pod
1/2 teaspoon baking soda
1 teaspoon kosher salt
2-3 drops juice from 1 lemon
Sliced almonds, for decorating (optional)
9-inch Springform Pan
Food Processor (optional)
Preheat oven to 350°F and position rack in center of oven.
Grease a 9-inch springform pan with butter and line the bottom with parchment paper, then grease parchment with butter.
If using whole almonds, process in a food processor until finely ground. Sift ground almonds through a flour sifter; set aside coarse almond pieces that don't pass through sifter for another use. You should have 1 3/4 cups almond flour. Alternatively, if using store-bought almond flour, proceed to Step 4.
In the bowl of a stand mixer fitted with the paddle, beat egg yolks, 1/2 cup honey, vanilla bean, baking soda, and salt until well combined and lightened in color, about 5 minutes. Add almond flour and beat at low speed until combined, about 1 minute longer.
Using a clean stand-mixer bowl and the whisk attachment, whisk the egg whites at low speed until foamy. Add 2-3 drops of lemon juice, increase mixer speed to medium, and mix until soft peaks form, about 10 minutes.
Fold 1/3 of beaten egg whites into almond flour batter, stirring well to thoroughly incorporate. Fold half of remaining egg whites into batter as gently as possible, being careful not to deflate whites. Repeat with remaining egg whites.
Scrape batter into the prepared pan. Bake for 25 minutes (do not open the oven or move the cake during this time, as it can fall). Rotate cake gently and bake until cake feels solid in the middle when tapped and is a uniform dark brown color, about 10 minutes longer. Meanwhile, warm remaining 2 tablespoons honey in a small saucepan or microwave.
Brush cake with warmed honey as soon as it comes out of the oven. Remove the springform pan's outer ring and let cake stand until cool. Decorate cake top with sliced almonds, if desired. Serve once cooled. Cake can be stored overnight at room temperature before serving.
Beating egg whites at slower speeds forms a more stable foam with smaller, more consistent air bubbles.
Add acid in the form of lemon juice to egg whites helps stabilize the foam.
Beating whites only to soft peaks, and not more, yields a light and tender cake crumb.
This recipe works with whole skin-on almonds, whole blanched almonds, and store-bought almond meal. If you use whole almonds, you will have to grind them into a flour in a food processor, and then sift out the larger pieces (which can be toasted and used as a topping for ice cream or yogurt). 1 1/2 cups whole almonds should yield the 1 3/4 cups of almond flour you will need (the flour has more volume than the whole almonds you start out with). Skin-on almonds will yield a darker-colored cake with a more complex, earthy flavor, while blanched (skinned) almonds will yield a lighter, more delicate cake.
Apple Cinnamon Quick Bread
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1 1/4 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup plus 1 tablespoon sugar
1/2 cup dark brown sugar
1 teaspoon vanilla
1/2 cup vegetable oil
1 1/2 cups chopped Granny Smith apples, with peel, seeds, and core removed
1 teaspoon butter, for greasing pan
Preheat oven to 350°F. Butter an 5- by 10-inch loaf pan.
In a medium bowl, whisk together flour, baking soda, baking powder, cinnamon, ginger, and salt.
In a large bowl, beat eggs for 30 seconds with a fork. Add vanilla, 1/2 cup sugar, and brown sugar to the bowl. Stir until well combined. Whisk in vegetable oil.
Add flour mixture to wet ingredients in two additions, mixing until just combined. Stir apples into batter until evenly distributed.
Pour batter into prepared loaf pan and sprinkle with remaining one tablespoon sugar. Bake bread until golden and a cake tester comes out clean, about 40 minutes.
Apple Cider Doughnut Cake
from Serious Eats
For the Cake
9 tablespoons unsalted butter, at room temperature
1 large Granny Smith apple (about 8 ounces), peeled, cored, and roughly chopped
1 1/2 cups apple cider
1/2 cup milk, at room temperature
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground mace
3/4 cup sugar
1/2 cup packed light brown sugar
3 large eggs, at room temperature
1/4 cup vegetable oil
1 teaspoon pure vanilla extract
For the Cinnamon Sugar Coating
6 tablespoons granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
For the Cake: Adjust oven rack to middle position and preheat oven to 350°F. Grease Bundt pan with 1 tablespoon butter.
In medium saucepan, bring chopped apple and cider to boil over medium-high heat. Reduce heat to medium and simmer until most of the cider has been absorbed and apples are easily smashed with a fork, 10 to 12 minutes. Remove pan from heat, cool 5 minutes, then pulse in food processor until pureed. Measure out 1 cup apple mixture and stir in milk; set aside.
In medium bowl, whisk together flour, baking powder, baking soda, salt, nutmeg, and mace; set aside.
In large bowl, beat remaining 8 tablespoons butter, sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Add oil and beat until incorporated, about 1 minute.
Decrease mixer speed to low and add flour mixture in three batches, alternating with apple mixture, scraping down sides and bottom of bowl with rubber spatula as needed. Increase speed to medium and beat mixture just until combined, about 20 seconds. Add vanilla and beat once more, just to combine, about 10 seconds.
Scrape batter into prepared pan. Bake until cake tester inserted in cake comes out clean, rotating cake halfway through baking, 35 to 45 minutes. Transfer cake to cooling rack set inside baking sheet and cool in pan 10 minutes, then invert directly onto cooling rack.
For the Cinnamon Sugar Coating: Combine sugar, cinnamon, nutmeg, and salt in small bowl. Sprinkle warm cake with cinnamon sugar, using fingers to rub it onto sides.
Cool cake completely, about 1 hour.
Serves 10 to 12
Recipe adapted from Uri Scheft, Breads Bakery, New York City
For the Dough
1-1/2 cups water
3 tablespoons fresh yeast
6 cups sifted all-purpose flour
6 tablespoons sugar
1 tablespoon salt
1/4 cup melted butter
For the Topping
1 egg, beaten
Sesame and poppy seeds
Make the dough: Place the water in a stand mixer outfitted with a dough hook and crumble the yeast on top. Add the flour, eggs, sugar, salt and butter, in that order, and mix on low speed for 5 minutes until combined.
Transfer the dough to a floured work surface and knead until the dough is smooth, another 5 minutes. Place the dough in a large floured bowl and cover with a towel. Set in a warm area to rise until doubled in size, about 40 minutes.
Uncover the dough and divide into 3 equal portions. Divide each third into 3 equal parts and roll each into a 10-inch long rope.
To braid the dough, align 3 dough stands vertically in front of you on a parchment-lined baking sheet, about 2 inches apart. Pinch the furthest ends together and begin braiding the ropes until you reach the opposite end. Repeat with the remaining dough. Cover the loaves with a kitchen towel and allow to rise until doubled in size, about 30 minutes.
Preheat the oven to 425°. Brush the challah loaves with the beaten egg. Sprinkle them generously with sesame and poppy seeds and bake until the loaves are golden brown, about 25 minutes. Remove from the oven and let the loaves cool on a rack before serving.
Yield: 3 loaves
Sounds yummy. Thanks for sharing.
Orange Honey Cookies
from Serious Eats, Carrie Vasios
2 1/3 cup all purpose flour
1/4 teaspoon baking soda
1 tablespoon orange zest
1 teaspoon baking powder
1/2 teaspoon salt
2/3 cup light brown sugar
1/2 cup honey (orange blossom honey if possible)
1/2 cup vegetable shortening
1 teaspoon vanilla extract
1 large egg
1 tablespoon orange juice
In a medium bowl, whisk together flour, baking soda, orange zest, baking powder, and salt.
In a large bowl, beat together brown sugar, honey, and vegetable shortening until well combined. Beat in vanilla extract, then the egg. Beat in orange juice. Add dry ingredients to bowl and stir until well combined.
Roll dough into a 3 inch wide log and cover with plastic wrap. Let dough chill in refrigerator for one hour.
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
While it is still wrapped in plastic, lightly press down on top of log until it is oval in shape. Cut 3/4-inch cookies from dough, leaving them in their elongated oval shape. Place cookies on baking sheet and bake until golden, about 20 minutes.
Makes 20 cookies
Parve (Gluten-Free) Cornmeal Cake
from Serious Eats, Elizabeth Barbone
Gluten-free nonstick cooking spray
1 cup (4.5 ounces) white rice flour
3/4 cup (3 ounces) Bob’s Red Mill gluten-free corn flour (see note below)
2 teaspoons baking powder
1/4 teaspoon salt
5 large eggs
1 cup ( 7 ounces) granulated sugar
1/4 cup vegetable oil
1 teaspoon vanilla extract
Confectioners’ sugar, optional
Adjust oven rack to middle position. Preheat oven to 350 degrees F. Grease 12-cup bundt pan with nonstick cooking spray.
Whisk together white rice flour, corn flour, baking powder, and salt in small bowl. Fit bowl of stand mixer with whisk attachment. Whip eggs on medium speed until combined. In a slow and steady stream, add granulated sugar. Increase mixer speed to high. Whip egg mixture until pale yellow and thick and fluffy, about five minutes. Reduce mixer speed to medium. With mixer running, add dry ingredients. Mix until dry ingredients are combined, about one minute. Add oil in slow and steady steam. Batter will deflate. Increase mixer speed to high. Whip batter until oil is incorporated and batter thickens, about two minutes.
Spoon batter into prepared pan. Bake until a cake tester inserted into the center of the cake comes out clean, about 35 minutes. Cool cake in the pan for ten minutes. Invert onto a rack and cool. If desired, sprinkle with confectioners’ sugar before serving.
Note: To achieve a delicate texture for this cake, be sure to select a very finely ground gluten-free cornmeal for this cake. I prefer Bob's Red Mill gluten-free corn flour. Corn flour is finely ground cornmeal, not corn starch.
I don't celebrate this holiday, but thanks for sharing.
Holiday Apple-Raisin Challah
For the bread
2 tablespoons dry yeast
1 tablespoon plus 3/4 cup (155 g) granulated sugar
5 large eggs
3/4 cup (180 ml) vegetable oil, such as canola or safflower
3/4 teaspoon kosher salt
6 cups (870 g) all-purpose flour
For the filling
1 large firm-tart apple (about 8 ounces), peeled, cored, and cut into small cubes
1/2 cup (65 g) raisins
3 tablespoons lemon juice
2 tablespoons honey
1/2 teaspoon ground cinnamon
1 egg yolk
Combine 1/2 cup warm water, the yeast, and 1 tablespoon of the sugar in a small bowl. Stir until the yeast dissolves. Let it activate for 10 minutes—the mixture should look foamy.
In the large bowl of a standing mixer with the paddle attachment or with a hand-held mixer, beat the eggs at medium speed until blended. Add the oil, salt, and remaining 3/4 cup sugar. Beat until pale in color, about 4 minutes. Beat in 2/3 cup water, then add the yeast mixture. Beat in the flour 1 cup at a time.
Turn the dough onto a floured surface and knead for 2 minutes (or use the dough hook on your mixer for 1 minute at low speed). Put the dough in a lightly oiled bowl and turn to coat. Cover with plastic wrap and a kitchen towel and put in a warm corner of your kitchen to rise. I like to use my (unheated) oven with the lightbulb on. You want the dough to double in size, which takes just about an hour.
Punch down the dough, rewrap with plastic wrap and a kitchen towel, and let the dough rise for 30 minutes. It won't quite double in this time, but it will puff up.
Meanwhile, make the filling: In a small bowl, toss the apples with the raisins, lemon juice, honey, and cinnamon. Let sit for 20 minutes, then drain any liquid.
Turn the dough out onto a lightly floured surface and divide in half. Divide each half into three equal parts, for a total of six pieces. Roll out each piece to form a 12-inch strand, then pat each strand down into a flat rectangle shape. Spoon a bit of apple mixture down the center of each rectangle, then fold dough over the filling, roll into a 15-inch rope, and pinch the ends tight.
Form the loaves: Put three of the apple-filled "ropes" on each baking sheet. Braid the ropes together (fold right rope over center, then fold left rope over center, repeat). Pinch at bottom. Repeat with the other loaf. Cover the loaves with kitchen towels, and let rise for 45 minutes.
Preheat the oven to 400°F and set a rack to the middle position. Whisk the egg yolk with 1 tablespoon water and brush over the tops of the loaves. Bake for 10 minutes, then reduce the heat to 350°F and bake until the crusts are browned and the bread is puffed and light, 30 minutes more. Transfer the loaves to a rack and let cool for 30 minutes before serving.
Sweet New Year Cocktail
by Rachel Tepper, Serious Eats
In the Jewish faith, Rosh Hashanah marks the new year, and is often celebrated with apples and honey to symbolize the sweet year that is to come. In this cocktail, applejack stands up well against the sweetness of honey liqueur, though you can adjust to your personal taste.
Special equipment: Shaker
Handful of mint plus more to garnish
1/4 teaspoon sugar
1 1/2 ounces Laird's Applejack (80 proof)
1/2 ounce honey liqueur such as Barenjager (see note)
In a cocktail shaker, muddle mint and sugar lightly.
Add applejack and honey liqueur, fill with ice. Shake vigorously for 15 seconds. Strain into a rocks glass, garnish with mint, and serve.
Makes 1 cocktail
Note: If you prefer your drinks less sweet, start with 1/4 ounce honey liqueur and add more, a barspoon at a time, to taste.
Orange-Poppy Seed Hamantashen Cookies
1 cup powdered sugar
2-1/4 cups all-purpose flour
1/8 teaspoon salt
2 egg yolks
2 sticks butter, cut into small pieces, softened
Grated zest of 1 large orange
Half of a 12-1/2 ounce can poppy seed cake and pastry filling
1 large egg, beaten
In a food processor, combine the powdered sugar, flour, salt, egg yolks, butter and orange zest. Pulse until a dough forms. Remove the dough from the processor and wrap in plastic wrap. Refrigerate for at least 2 hours, or up to 1 day.
Heat the oven to 350 F. Line 2 baking sheets with parchment paper.
Lightly dust a clean work surface with flour. Remove dough from refrigerator and roll out to 1/4" thickness. Using a cookie cutter or clean drinking glass, cut the dough into 2-1/2" circles. With the tip of your finger, moisten the rim of each circle with water.
Place 1 teaspoon of poppy seed filling at the center of each circle. Form triangular cookies by folding the sides up over the filling, leaving the center uncovered. Pinch together the three corners. Place the cookies on the prepared baking sheets. Brush the outsides of the cookies with the beaten egg.
Bake until the edges are lightly golden, about 15 minutes. Cool on a rack.
Makes about 30 cookies
Turkish Red Lentil Balls
1 cup uncooked red lentils, rinsed and drained
½ cup fine bulgur, uncooked
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 large yellow onion, finely chopped
1 tablespoon harissa (red chili) paste
1 tablespoon ground cumin
3 scallions, finely sliced
3 tablespoons finely chopped flat-leaf parsley
¾ teaspoon salt
Ground black pepper, to taste
Boston or butter lettuce, torn into thirty 2-by-2-inch pieces
In a medium saucepan, bring 2½ cups of water to a boil. Add the lentils and simmer over low heat, stirring occasionally, until soft, about 15 minutes. Mix in the bulgur, cover the pot and remove from the heat. Let the mixture rest until the residual liquid is absorbed by the bulgur, about 15 minutes.
Meanwhile, in a medium skillet over medium, heat the oil. Add the onions and sauté until soft and translucent, about 8 minutes. Stir in the harissa and cumin, then cook, stirring constantly, for 2 minutes more. Transfer to a mixing bowl and set aside.
Once the lentils and bulgur are cooked (the mixture should be moderately moist like dough), add to the reserved onion mixture along with most of the scallions and parsley (reserving just enough for garnish). Season with salt and pepper then mix well. The lentil mixture should resemble thick dough. If it still seems too damp, add more bulgur and let the mixture rest until the bulgur is no longer hard, about another 15 minutes.
Keeping your hands wet, mold about 1 heaping tablespoon of the lentil mixture into football-shaped balls. Place each ball in one of the lettuce pieces and arrange on a serving platter. Garnish with the remaining scallions and parsley and drizzle with additional olive oil. Serve with lemon wedges for squeezing.
Makes about 32 lentil balls
Note: If you can't find harissa (a North African chili paste), substitute any of the chili-garlic pastes you find in the grocer's international aisle.
1 tablespoon coriander seeds
1 tablespoon fennel seeds
6 cups unbleached all-purpose flour, divided, more as needed
1 cup whole wheat flour
1 package (0.25 ounce) rapid-rise dry yeast
5 eggs, divided
2 1/2 teaspoons salt
1/2 cup plus 1 tablespoon honey, divided
1/2 cup canola oil
2 cups warm water plus 1 teaspoon water, divided
1/3 cup sliced blanched almonds
In a small skillet, toast the coriander and fennel seeds over medium heat just until aromatic, 1 to 2 minutes. Be careful, as the seeds can over-toast and burn quickly; shake the pan or stir frequently to keep the seeds from burning. Remove from heat and set aside to cool.
In a large bowl, whisk together 4 cups of the all-purpose flour, the wheat flour, the yeast and toasted seeds.
In a medium bowl, or in the bowl of a stand mixer, beat together 4 eggs, the salt, one-half cup honey, the oil and 2 cups warm water. If mixing by hand, make a well in the center of the large bowl of dry ingredients and pour in the liquid mixture. Mix with a wooden spoon, slowly incorporating the dry into the wet ingredients until thoroughly incorporated. If using a stand mixer, with the mixer running, slowly rain the dry ingredients into the wet until thoroughly incorporated.
Slowly stir or beat in the remaining 2 cups all-purpose flour until thoroughly combined to form a sticky, wet dough. Transfer the dough to a well-floured work surface and continue to knead, adding extra flour as needed (up to 2 cups), until the dough is smooth and soft and only slightly sticky. Place the dough in an oiled bowl (turn the dough over so it is completely coated in oil), cover and set aside in a warm place until puffed and risen, about 1 hour.
While the dough is rising, heat the oven to 350 degrees. In a medium bowl, whisk together the remaining egg, 1 tablespoon honey and 1 teaspoon water to form an egg wash.
Assemble the challah: When the dough is risen, punch it down and set aside for 5 minutes, then divide the dough into 3 equal pieces. Carefully roll each piece into a long snake, oiling the pieces as needed to keep them from sticking. If you have trouble rolling one piece out (it may feel "tense" and bounce back when released), move on to the next piece, to give the first piece time to relax. Roll each piece to a length of about 2 feet. Braid the 3 pieces together, pressing together the ends of the braid so they do not unravel. Gently twist the challah into the shape of a circle, folding one end of the braid under the other to "tie," and pinching the ends so the circle does not come apart. Place the challah on a large, oiled baking sheet.
Brush the challah with the egg wash. Grease the outside of a small, oven-proof bowl (about 3 inches wide and 2 inches deep), and press the bowl down into the center of the circle. Brush the challah again with the egg wash, then sprinkle over the almonds.
Bake the challah until puffed and a rich golden-brown, about 45 minutes. Check the challah frequently as it bakes, brushing the seams in the braid periodically as they rise so they color with the rest of the challah, and rotating the challah once or twice to ensure even coloring. Shortly before it is done, check the challah once more and brush any light spots with the wash to add a little more color.
When the challah is done, remove it and cool the challah on a rack. Fill the bowl half-full with honey before serving.
Servings: Makes 1 large challah (at least 15 servings)
Each of 15 servings: 353 calories; 9 grams protein; 55 grams carbohydrates; 3 grams fiber; 11 grams fat; 1 gram saturated fat; 62 mg cholesterol; 11 grams sugar; 414 mg sodium.
Smoked fish salad with honey and dill
1 3/4 pounds smoked mackerel
1/2 cup finely diced sweet onion
1/2 cup finely diced peeled and seeded cucumber
16 walnut halves, chopped
1/2 cup chopped green onion, white and green parts
1/4 cup sliced fresh basil, cut into thin strips
1/2 cup white wine vinegar
1/4 cup plus 2 tablespoons whole-grain Dijon mustard
1/4 cup plus 2 tablespoons extra virgin olive oil
1/4 cup honey
1/3 to 1/2 cup chopped fresh dill
2-3 small red apples, quartered and thinly sliced
24 walnut halves, optional, for garnish
Combine the salad: In a large bowl, coarsely shred the fish using your fingers, making sure to remove any pin bones. Stir in the onion, cucumber, chopped walnuts, green onion and basil.
In a medium bowl, whisk together the vinegar, mustard, olive oil and honey. Whisk in the dill. Taste and season as desired with salt. To the salad mixture, add 5 tablespoons plus 1 teaspoon dressing and mix well. Taste and adjust the seasoning if desired.
Line a baking sheet with a piece of parchment paper. Divide the salad into 8 portions, and form each portion into a ball. (The recipe can be prepared up to this point several hours in advance. Cover and chill.)
To serve, place a ball on a serving plate, and drizzle 1 to 1½ tablespoons of the remaining dressing around the ball. Garnish the plate with a few slices of apple arranged in a fan-like shape and 3 walnut halves, if using. Garnish the top of each ball with chives. Repeat with the remaining salad balls and serve immediately.
Note: A tasty and far easier alternative to gefilte fish. May be made up to 24 hours in advance. Smoked trout can be substituted for the mackerel.
Each serving: 453 calories; 25 grams protein; 20 grams carbohydrates; 2 grams fiber; 31 grams fat; 6 grams saturated fat; 74 mg cholesterol; 14 grams sugar; 356 mg sodium.
Marinated chicken stuffed with brown rice and grapes
1/4 cup unsweetened pomegranate molasses
1/4 cup honey
1/4 teaspoon ground coriander
1/2 teaspoon cinnamon
1/2 teaspoon allspice
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1/2 teaspoon ground ginger
4 cloves garlic, crushed
1 (4- to 5-pound) whole chicken
In a medium bowl, whisk together the pomegranate molasses, honey, ground coriander, cinnamon, allspice, nutmeg, black pepper, ginger, crushed garlic and one-half teaspoon salt.
Rinse the chicken and pat dry. Place the chicken in a glass or non-reactive bowl and rub marinade into the skin and inner cavity, then pour over any remaining marinade. Cover and chill overnight.
Rice and assembly
3 cups long-grain brown rice
5 tablespoons extra-virgin olive oil, divided
1 1/2 cinnamon sticks
5 1/4 cups water plus 1 cup boiling water, divided
2 cups coarsely chopped sweet onion
1 cup mixed finely chopped fresh herbs (dill, cilantro, Italian parsley)
1 1/2 cups sliced white or red grapes
Place the rice in a wire mesh strainer and rinse under running water. Drain. Heat a heavy-bottom pot over medium-high heat until hot and add 3 tablespoons of oil. Stir in the rice and sauté, stirring constantly, for about 2 minutes to coat and lightly toast the rice (the rice will not brown, but the edges of the rice should be lightly translucent).
Stir in the cinnamon sticks, 5¼ cups water and a scant teaspoon salt and bring to a boil over high heat. Reduce the heat, cover and cook at a gentle simmer until the rise is almost done and the liquid is mostly evaporated, about 30 minutes. Remove from heat and set aside, covered, for 10 minutes. Fluff with a fork.
Heat the oven to 350 degrees. Remove the chicken from the refrigerator to temper slightly while you finish the rice.
Heat a large frying pan over medium heat until hot. Add the remaining 2 tablespoons oil, then the onion and sauté until golden brown, stirring frequently, about 8 minutes. Remove from heat. Add the rice, herbs and grapes, stirring quickly with a fork. Remove the cinnamon sticks and season to taste with salt and pepper.
Remove the chicken from the marinade, saving the marinade. Stuff the chicken with 1½ cups of the rice mixture, and truss.
Place the chicken in a Dutch oven, and pour over the marinade and the cup of boiling water. Cover and bake for 1 hour, basting occasionally. Remove the cover and continue to roast until the chicken is golden brown and a thermometer inserted in the meat and stuffing reaches 165 degrees, basting often, about 30 minutes.
Rewarm the rice as needed in the oven, or on the stove top. Transfer the rice to a large serving platter. Place the chicken on the rice and spoon over the liquids remaining in the pot. Serve immediately.
Servings: 4 to 6
Each of 6 servings: 953 calories; 53 grams protein; 102 grams carbohydrates; 7 grams fiber; 36 grams fat; 8 grams saturated fat; 142 mg cholesterol; 25 grams sugar; 154 mg sodium.