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Raisin Rice Stuffed Chicken

"Roast chicken stuffed with a fragrant turmeric flavored rice stuffing."
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servings 600 cals
Original recipe yields 7 servings


  • Calories:
  • 600 kcal
  • 30%
  • Fat:
  • 28.7 g
  • 44%
  • Carbs:
  • 37.6g
  • 12%
  • Protein:
  • 46.4 g
  • 93%
  • Cholesterol:
  • 139 mg
  • 46%
  • Sodium:
  • 137 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small skillet, heat two tablespoons of olive oil. When oil is hot, saute the chopped onion. Add turmeric and raisins. Saute. Add cooked rice and salt. Mix well.
  3. Butter the outside of both chickens and sprinkle a little pepper on both. Stuff the rice mixture into both chickens. Place in a greased 9x13 inch baking dish and bake in preheated oven for about 1 hour (or until chickens are nice and brown and the juices run clear).


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 39
  1. 55 Ratings

Most helpful positive review

Delicious. I made too much of the rice mixture so I just put the extra rice in the bottom of the pan, under the chicken. The rice absorbed the juices from the chicken and tasted excellent.

Most helpful critical review

This review is on the stuffing only, as I used the stuffing in a turkey for Christmas dinner. I think I am a bread stuffing kind of gal through and through. But my mother-in-law has celiac's and...

Most helpful
Most positive
Least positive

Delicious. I made too much of the rice mixture so I just put the extra rice in the bottom of the pan, under the chicken. The rice absorbed the juices from the chicken and tasted excellent.

This is an absoloutely excellent Persian recipe... just what I was looking for! It was a hit at Thanksgiving with everyone, Persian or not. My babajon (dad) was especially happy and proud to see...

The stuffing gave a wonderfully light & delicate flavor to the chicken as it baked. Very easy to prepare, although you should use a medium or large skillet when preparing the onion/raisin mixtu...

This dish was very yummy. The flavors mixed together very nicely to make it an enjoyable dish to eat. Like others, I substituted ginger for the tumeric and it tasted just as good. I didn't make ...

Great recipe! I used brown rice instead of white and omitted the raisins to make it Weightwatcher friendly. Then I closed the opening with water-soaked toothpicks and put the chicken in my rot...

This was delicious. I also added lentils because I had an abundance of them. I also added more rice because the chicken was so juicy. I paired it with a wilted spinach salad with a balsamic dre...

I did not have the turmeric flavoring, but it was still yummy!

It was my first try at roasting chicken in my new oven. Did not have ground tumeric at home, so I used freshly minced ginger. The chicken was perfect.

the rice is a little more bland than expected. But to help, we used the chicken drippings on the rice that was left over. It was really good then.