Persian Chicken Stuffed With Rice Recipe

Name: Persian Chicken Stuffed With Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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
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
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
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
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
Place in the oven and roast for approximately 45 minutes, or until fully cooked and no longer pink. Baste occasionally.
7
Garnish with lime slices and enjoy!

528

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 Cornish hens or 1 whole chicken, 2 teaspoons salt, 2 large onions, thinly sliced, 3 garlic cloves, and more.

Yes, Persian Chicken Stuffed With Rice falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Persian Chicken Stuffed With Rice

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