Roasted Apple Curried Chicken with Rice

10 Reviews Add a Pic
  • Prep

    15 m
  • Cook

    5 h
  • Ready In

    5 h 15 m

“Chicken is bathed in a spicy honey mixture, then slow roasted with apples, onion and rice to make a delicious meal with little actual work.”

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Adjust Servings

Original recipe yields 6 servings



  1. Preheat the oven to 250 degrees F (120 degrees C).
  2. In a medium bowl, mix together the honey, maple syrup, curry powder, nutmeg, paprika, cayenne, and black peppercorns. Rub some of this mixture all over the chicken, including under the skin, and inside the cavity. Stuff the shallots, onions, and pieces of one apple into the chicken's cavity. Coat the remaining apples with the spice mixture, and place in a roasting pan. Place the chicken in the pan, and pour brown rice around the outside. Pour the water over the rice, making sure that all of the rice is down in the water.
  3. Bake uncovered for about 5 hours. The chicken juices should run clear, and rice should be tender.

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Reviews (10)

Rate This Recipe


All the ingredients were there, it just needed some tweaking. I used all the same ingredients but I used a cut up fryer, sprinked about a teaspoon of salt on it and used white rice instead of brown. I bumped the heat up to 350 and changed the time to 1 hour and covered it with foil for the first half hour, then uncovered for the second half. The use of the curry, honey and the apples made the dish so flavorful and fall-like I served it with some acorn squash...It was wonderful!



I was extremely disappointed with this recipe. I regularly roast spice rubbed chickens for 5 hours, so I just thought this would be a nice change of pace. The chicken itself was edible. The filling was more like a paste than rice, one that was too earthy with not even a hint of the honey/maple flavor remaining. The apple pieces no longer tasted anything like apples. I also truly love spicy foods, but this recipe had all of the heat that I love with none of the flavor to make the heat worthwhile. I've been faithfully using for about 5 years now, and this is the first recipe that I consider beyond help.



Very good! My husband loved it, but I found it a little hot for my tastes. Next time I would cut back on the spices quite a bit. It is definately worth trying again.

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Amount Per Serving (6 total)

  • Calories
  • 1047 cal
  • 52%
  • Fat
  • 36.2 g
  • 56%
  • Carbs
  • 131.9 g
  • 43%
  • Protein
  • 52.4 g
  • 105%
  • Cholesterol
  • 123 mg
  • 41%
  • Sodium
  • 131 mg
  • 5%

Based on a 2,000 calorie diet



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Honey Curried Roasted Chicken and Vegetables


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Savory Curried Chicken, Wild Rice, and Apple Soup