Sweet & Sour Stuffed Chicken (morgh-e Tu Por-e Torsh-o-sh
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Jewish | 4 | Servings | |
INGREDIENTS
| 2 | Cornish game hens -or- | |
| 2 | Frying chickens with skin | |
| removed | ||
| 2 1/2 | t | Salt |
| 1 | T | Oil |
| 1 | Onion, peeled and thinly | |
| sliced | ||
| 2 | Cloves garlic, peeled and | |
| crushed | ||
| 1 | c | Pitted and finely chopped |
| prunes | ||
| 1 | Apple, cored and chopped | |
| 1 | c | Finely chopped dried |
| apricots | ||
| 1/2 | c | Raisins |
| 1/4 | t | Freshly ground black pepper |
| 1 | t | Ground cinnamon |
| 1/4 | t | Ground saffron, dissolved in |
| 2 tablespoons hot water | ||
| 1 | t | Sugar |
| 1/2 | c | Orange juice |
INSTRUCTIONS
Recipes from Persian Cooking For A Healthy Kitchen Clean and rinse the hens or chickens in cold water, then pat dry and rub with 1/2 teaspoon salt. Heat oil in a non-stick skillet and brown onion and garlic. Add prunes, apple, apricots, raisins, 2 teaspoons salt, pepper, cinnamon, saffron water, and sugar. Mix well. Preheat the oven to 350°F. Stuff the hens or chickens with the fruit mixture and truss the cavities shut. Place the stuffed birds in a greased ovenproof dish or roasting pan and pour in the orange juice. Cover and bake in the oven for 11/2 hours, basting with pan juices, until the meat separates easily from bone. Serve from the ovenproof dish or arrange the birds on a serving platter. Serve with Saffron Steamed Plain Basmati Rice (chelow), bread, salad and fresh herbs. Posted to JEWISH-FOOD digest V97 #045 by Daniella De Picciotto <daniela@dialdata.com.br> on Feb 11, 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 1259
Calories From Fat: 675
Total Fat: 74.8g
Cholesterol: 509mg
Sodium: 1915.3mg
Potassium: 1974.2mg
Carbohydrates: 55.7g
Fiber: 5.1g
Sugar: 38g
Protein: 90.3g