Wild Baked Chicken

    12 chicken thighs
    3 cups cooked wild rice
    1 8 ounce pkg herb seasoned stuffing mix
    1 cup chopped cranberries (fresh or frozen)
    1/2 cup chopped pecans
    1/2 cup margarine, melted
    2 cups boiling water
    2 tsp chicken flavor instant bouillon
    2 tbsp cherry preserves, heated

Preheat oven to 400°F. Lightly grease 9X13 inch pan. In large bowl, combine wild rice, stuffing mix, cranberries, pecans and margarine. In small bowl, combine water and bouillon. Pour over stuffing; mix well. Spoon into baking pan. Top with chicken thighs, skin side up. Bake for 35-40 minutes, or until chicken is browned and juices run clear when pierced with a fork. Spoon preserves over chicken. Bake for another 10 minutes.

8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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