Persian Chicken Stuffed With Rice

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)

Directions

1. 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. 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. 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. 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. 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. 6

   Place in the oven and roast for approximately 45 minutes, or until fully cooked and no longer pink. Baste occasionally.

7. 7

   Garnish with lime slices and enjoy!