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Recipe Tags: Lactose Time To Make Course Main Ingredient Cuisine Preparation Occasion Jewish Sephardi Main Dish Poultry Rice Asian Middle Eastern Iranian Persian Oven Roast Fall Holiday Event Kosher Winter Chicken Dietary One Dish Meal Thanksgiving Seasonal Egg Free Free Of Something Meat Whole Chicken Pasta Rice And Grains White Rice Long Grain Rice Equipment 4 Hours Or Less

Persian Chicken Stuffed With Rice

The rice stuffing is very simple to make and turns out beautifully! if barberries are not available, chopped fresh cranberries or sour cherries are a good substitution. preparation time does not include marinating time. adapted from persian cooking for a healthy kitchen by najmieh batmanglij."

Steps

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.
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.
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.
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.
Place hens in a greased baking dish.
Mix saffron and about 1 / 4 cup apple juice , and pour over the chicken.
Cover pan with foil.
Place in the oven and roast for approximately 45 minutes , or until full.

Ingredients

cornish hens, salt, onions, garlic cloves, olive oil, long-grain rice, cumin, cardamom, cinnamon, rose water, chicken broth, dried barberries, slivered almonds, raisins, fresh lime juice, saffron, apple juice, lime slice