| 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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