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BAKED APRICOT-WILD RICE CHICKEN 
1 (3 lb.) broiler-fryer
1 tbsp. honey
1 lg. onion, chopped
1 tsp. minced garlic
1/2 tsp. ground turmeric
Juice of 1 lemon
1 (6.25 oz.) pkg. quick cooking long grain and wild rice mix
1 3/4 c. hot water
1/2 c. dried apricots
1/2 c. pecan halves

Preheat oven to 350 degrees. Clean chicken, discarding giblets and neck. Rinse cavity well and remove excess fat; pat dry. Tie legs together. Place chicken, breast side up, in a 5-quart pan.

Spread honey over chicken. Sprinkle with onion, garlic, turmeric, and lemon juice. Cover and bake 1 hour. Drain off all fat and liquid.

Sprinkle contents of rice and seasoning packets from rice mix around and under chicken. Pour water over rice. Add apricots. Cover and bake 35 to 45 minutes, or until rice is tender and chicken is cooked through.

Mix pecans into rice. Carve chicken into pieces and serve on top of the rice.

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