Recipe for Baked Apricot-Wild Rice Chicken

This recipe is one I discovered and then altered to make it my own. It's very tasty and homey.

This recipe makes six servings.

Place one whole chicken (or 1/2 chicken breast per person) in a roasting pan with one large onion and three cloves garlic, minced. Glaze with honey and the juice of one lemon. Sprinkle lightly with turmeric. Roast, covered, for one hour at 350*.

Remove chicken from roaster and measure out the juice. Add water or broth to make 3 to 3 1/2 cups. Pour 1 and 1/2 c. rice and liquid into pan. Add 1/2 c. apricots (dried, chopped), some rosemary, sage, celery seed, salt, and pepper. Place chicken on top of mixture. Cover and bake 35-45 minutes or until rice is tender. Stir 1/2 c. pecan halves into rice and serve.

*Rice:
I use a mixture of white and brown rice because the family isn't very keen on brown rice yet.
White rice: use 1/4 c. per person, and 1/2 c. liquid per person.
Brown rice: use 1/4 c. per person, and 1/2 c. liquid per person, but add another 1/2 to 3/4 cup liquid.

*I haven't used a whole chicken in this recipe yet, so I'm not certain of the times.