Persian Chicken Stuffed with Rice

Name: Persian Chicken Stuffed with Rice
Prep time: 30 min
Cook time: 45 min
Total time: 75 min
Yield: 8 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 2 Cornish hens; 2 tsp salt; 2 large onions; 3 garlic cloves; 1 tbsp olive oil; 0.5 cup long-grain rice; 0.25 tsp cumin; 0.25 tsp cardamom; 0.25 tsp cinnamon; 1 tsp rose water; 1 cup chicken broth; 0.5 cup dried barberries; 4 tbsp slivered almonds; 3 tbsp raisins; 2 tbsp fresh lime juice; 0.25 tsp saffron; 0.25 cup apple juice; lime slice

Oven-roasted rice, cornish hens and barberries, warmed with cumin and cardamom.

1 hr 15 min · Serves 8 · Takes some skill

Method

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Time: Prep 30 min · Cook 45 min · 75 min total
Difficulty: hard

1
Clean and wash hens. Remove fatty portions and fat from cavity. Marinate 6 hours-overnight with a cup or so of apple juice and salt, cinnamon, cumin, onion and a little paprika (all to taste).
360 min
2
Brown the onions and garlic in 1 tbs oil. Add the uncooked rice, cumin, cardamom, cinnamon, rosewater, 1 tsp salt, and pepper. Cook over medium heat 5 minutes, stirring occasionally. Add chicken broth, cover and simmer over low heat for 20 minutes.
3
Add the barberries, almonds, raisins, and lime juice to the rice. Mix gently, and cook for several more minutes. Remove from heat. Adjust seasonings to taste.
4
Preheat oven to 350 degrees. Stuff the hens with the rice mixture, and tie the cavities shut. Rub each with 1 tsp salt, additional cinnamon, cumin, paprika and 1 tsp sugar.
5
Place hens in a greased baking dish. Mix saffron (dissolved in hot water- optional) and about 1/4 cup apple juice, and pour over the chicken. Cover pan with foil.
6
Place in the oven and roast for approximately 45 minutes, or until fully cooked and no longer pink. Baste occasionally.
45 min