Name: Sweet & Sour Stuffed Chicken (Morgh-E Tu Por-E Torsh-O-Shiri
Ingredients: 2 Cornish game hens -or-; 2 sm Frying chickens with skin removed; 2 1/2 ts Salt; 1 tb Oil; 1 lg 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 ts Freshly ground black pepper; 1 ts Ground cinnamon; 1/4 ts Ground saffron, dissolved in 2 tablespoons hot water; 1 ts Sugar; 1/2 c Orange juice

I wish I saw more of this understanding of God’s grace among people who profess to be God’s children – the forbearance, love, mercy, gentleness, forgiveness, the humility, the ability overlook sin if appropriate and the absence of legalism, haughtiness and self-righteous spirits. I’m tired of the condemning remarks, the fight to win attitudes, the always expecting my way pursuits and grace-less relationships that are too frequently seen in Christian marriages. No wonder a young girl in a church once prayed, “Lord, make the bad people good and make the good people friendly.”

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats	Jewish		4	Servings

INGREDIENTS

2		Cornish game hens -or-
2	sm	Frying chickens with skin removed
2 1/2	ts	Salt
1	tb	Oil
1	lg	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	ts	Freshly ground black pepper
1	ts	Ground cinnamon
1/4	ts	Ground saffron, dissolved in 2 tablespoons hot water
1	ts	Sugar
1/2	c	Orange juice

INSTRUCTIONS

Recipes from Persian Cooking For A Healthy Kitchen
1. Clean and rinse the hens or chickens in cold water, then pat dry and rub
with 1/2 teaspoon salt.
2. 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.
3. Preheat the oven to 350°F. Stuff the hens or chickens with the fruit
mixture and truss the cavities shut.
4. 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.
5. 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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