Roast Chicken With Apricots

• 6 dried apricots soft, chopped
• 4 tablespoons apricot liqueur
• 1/3 pound long-grain rice
• 1 ounce fresh flat leaf parsley little reserved for garnish, remainder cut into strips
• 1 chicken about 3 1/2 lbs
• 1/2 teaspoon salt
• 1 teaspoon paprika
• 4 tablespoons olive oil
• 1/2 pound full-fat plain yogurt
• 2 tablespoons lemon juice
• 1 pinch sugar
• 1 head iceberg lettuce torn into bite-sized pieces

1. Soak the apricots overnight in the liqueur.
2. Preheat the oven to 400u0b0F. Cook the rice according to package instructions. Refresh with cold water and mix in the apricots and parsley. Spoon the apricot mixture into the chicken, then seal shut with toothpicks and tie the legs with kitchen string. In a bowl, mix the salt, paprika and 3 tbsp oil and rub on the chicken to coat. Place in a roasting pan and roast for 1 hour, checking for doneness.
3. In a bowl, mix the yogurt, lemon juice and 1 tbsp oil. Season with salt, black pepper and a pinch of sugar and drizzle over the lettuce. Carve the chicken and arrange on a platter with the rice filling. Garnish with parsley and serve with the salad.

apricots soft, apricot liqueur, longgrain rice, flat leaf parsley, chicken, salt, paprika, olive oil, fullfat plain yogurt, lemon juice, sugar

Taken from www.yummly.com/recipe/Roast-Chicken-with-Apricots-1411340 (may not work)