Ingredients
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2 Cornish hens or 1 whole chicken
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2 teaspoons salt
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3 garlic cloves
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1 tablespoon olive oil
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1/4 teaspoon cumin
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1/4 teaspoon cardamom
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1/4 teaspoon cinnamon
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1 teaspoon rose water
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1 cup chicken broth
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1/2 cup dried barberries, cleaned, soaked and drained or 1 cup fresh cranberries, chopped
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4 tablespoons slivered almonds
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3 tablespoons raisins
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2 tablespoons fresh lime juice
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1/4 teaspoon saffron
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1/4 cup apple juice
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lime slice (to garnish)
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2 large onions, thinly sliced
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1/2 cup long-grain rice
Instructions
- 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).
- 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.
- 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.
- 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.
- 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.
- Place in the oven and roast for approximately 45 minutes, or until fully cooked and no longer pink. Baste occasionally.
- Garnish with lime slices and enjoy!