Roasted Chicken Stuffed with Spiced Jasmine Rice

Roasted Chicken Stuffed with Spiced Jasmine Rice

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Roasted Chicken Stuffed with Spiced Jasmine Rice



  • 250g cooked Jasmine rice
  • 60g Apple whole or half an apple
  • 40g Dry apricots diced (roughly 5 pieces)
  • 5g chopped garlic or 1 tsp
  • 20g chopped ginger or 5 tsp
  • 1 Lemon zest and juice
  • 100g whole onion or half onion chopped
  • 200g butter melted
  • 3g Chinese 5 spice or 2 tsp
  • 1g pepper
  • 1 tbsp Dijon mustard
  • 10ml honey
  • 200g bread crumbs or until bind

Honey Mustard glaze

  • 15ml Honey
  • 20g Dijon mustard

Roasting juices

  • 100ml Chicken stock (water)
  • 10ml Red wine vinegar
  • Salt and pepper


  • 150g Jasmine rice
  • 475ml water
  • 2g salt


  • 1 whole
  • Salt
  • Pepper
  • Olive oil
  • Condiments
  • 200g Butter
  • 400ml Olive oil



Make the rice:

  1. In a pot add 150g of raw Trukai Jasmine rice, add water and salt.
  2. Place on high heat with the lid on and proceed to bring to boil.
  3. Once it comes to boil, turn the heat down to a simmer and carefully tilt the lid off to allow for some steam to escape. This will dry out the rice a little further. 

Make the stuffing

  1. Melt the butter in a pan. Add the chopped onion, ginger and garlic. Once cooked, add the Chinese 5 spice and apricots and begin to sweat off for approximately 1 minute.
  2. Add the chopped apples and remove from the heat. Add the cooked Trukai Jasmine rice and sauté off. Add lemon zest and juice.
  3. Season with salt and pepper. Set aside and refrigerate.

Make the honey glaze

  1. Place honey, mustard, vinegar, and roasting juices into a pot and whisk on low heat to emulsify.
  2. Once mixed thoroughly, taste and adjust seasoning if required.
  3. Proceed to glaze the chicken during the cooking process.
  4. Keep some of the glaze for after the chicken is cooked to use for garnish.

Stuff and roast the chicken

  1. Season the chicken well with salt and pepper. Make sure to season inside the cavity 
  2. Proceed by stuffing the chicken. Once the chicken is stuffed, proceed to tie truss around the chicken sealing the cavity. If you don’t have string use a tooth pick.
  3. Place the chicken on a baking tray. Drizzle with olive oil and place a few knobs of butter on the roasting tray. Use the roasting juices for your glaze.
  4. Place the chicken in the oven and bake at 180 degrees for 15 minutes.
  5. Drop the temperature to 165 degrees and roast for a further 15 minutes.
  6. Make sure to constantly keep glazing the chicken
  7. Once the chicken is cooked, remove and let it rest.