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| 3 x ca. 450 g | Broiler-fryer chicken |
| 1 Esslöffel | honey |
| 1 gross | Onion chopped |
| 1 Teelöffel | Garlic minced |
| 1/2 Teelöffel | turmeric ground |
| | lemonjuice of 1 lemon |
| 1 Packung | (6-1/4 oz) quick-cooking |
| | Long-grain and wild rice mix |
| 1 3/4 Tasse | water hot |
| 1/2 Tasse | apricots dried |
| 1/2 Tasse | Pecan halves |
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Preheat oven to 350 degrees. Clean chicken, discarding giblets and neck. Rinse cavity well and remove excess fat; pat dry. Tie legs together. Place chicken, breast side up, in a 5-quart Dutch oven. Spread honey over chicken. Sprinkle with onion, garlic, turmeric, and lemon juice. Cover and bake 1 hour. Drain off all fat and liquid.
Sprinkle contents of rice and seasonings packets from rice mix around and under chicken. Pour water over rice. Add apricots. Cover r and bake 35 to 45 minutes, or until rice is tender and chicken is cooked through.
Mix pecans into rice. Carve chicken into pieces and serve on top of rice.
From 365 Easy One-Dish Meals by Natalie Haughton
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