Persian Chicken Stuffed With Rice

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 2 cornish hens or 1 whole chicken
• 2 teaspoons salt
• 2 large onions, thinly sliced
• 3 garlic cloves
• 1 tablespoon olive oil
• 1/2 cup long-grain rice
• 1/4 teaspoon cumin
• 1/4 teaspoon cardamom
• 1/4 teaspoon cinnamon
• 1 teaspoon rose water (optional)
• 1 cup chicken broth
• 1/2 cup dried barberries, cleaned, soaked and drained or 1 cup fresh cranberries, chopped
• 4 tablespoons slivered almonds
• 3 tablespoons raisins
• 2 tablespoons fresh lime juice
• 1/4 teaspoon saffron (optional)
• 1/4 cup apple juice
• lime slice (to garnish)

Recipe

• 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).
• 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.
• 7 garnish with lime slices and enjoy!