Chicken Stuffed with Oranges

Ingredients :

3	lb	whole chicken
1	x	lemon
2	tsp	salt
1	tsp	garlic powder
2	tsp	paprika
1	tsp	chili powder
1	tsp	ground coriander
2	x	oranges
1	cup	water
2	x	onions peeled
3	cup	hot cooked rice

Method :

• Called "Off Memooleh Betapoozim," this lemon-rubbed chicken is seared in a hot oven then cooked until tender in a moderate oven. The region is known for it's abundance of oranges and citrus trees.
• 1. Preheat the oven to 425F degrees.
• 2. Rinse the chicken inside and out under cold running water. Pat dry with paper towels.
• 3. Place chicken in a roasting pan. Cut lemon in half and rub one half over surface of chicken.
• 4. In a small bowl, mix spices together and sprinkle over chicken.
• 5. Squeeze juice from lemon half and from 1 of the oranges into roasting pan and add water. Place remaining orange, whole and unpeeled, in chicken cavity. Cut onions in half and add to pan.
• 6. Cook chicken for 15 minutes, then baste with the pan juices and lower heat to 350 degrees F. Cook for 1 hour, basting after 30 minutes.
• 7. Remove orange from cavity of chicken. Cut orange and onions into small pieces and serve with chicken. Serve with rice (or pasta).
• Serves 6. Without rice: 323 cals, 12g fat (33% cff); with rice: 455 cals,
• Josephine Bacon, columnist, member of the Food Writers' Guild, author of several books: The Good Cook (Time-Life); contributed to Robert Carrier's Kitchen; Exotic Vegetables A to Z; Eating Meat & Staying Healthy (87); Jewish Cooking Around the World (86); Cooking the Israeli Way (89). Based in London, she spends her time in the USA, the Middle East and the UK.
• Specializes in Middle East cookery and reduced fat diet.