Hamam Mahshi bi Burghul (Cornish Hens with Bulgur, Raisins, and Pine Nuts) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Usually made with pigeons instead of Cornish hens, this dish (pronounced ha-MAM mah-SHE bee boor-GHOUL) is one of the delicacies of Egypt, where villagers along the Nile River raise pigeons. The stuffing is baked separately and served alongside the hens. Ingredients:
3 (1 1/2-pound) cornish hens, skinned |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
2 cups coarsely chopped onion |
3 tablespoons fresh lemon juice |
2 tablespoons vegetable oil |
1 1/2 teaspoons ground cardamom |
1 1/2 teaspoons ground cinnamon |
3/4 teaspoon ground allspice |
cooking spray |
3/4 cup currants |
3 1/3 cups fat-free, less-sodium chicken broth |
2 cups uncooked bulgur |
1 1/2 teaspoons ground cinnamon |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/3 cup pine nuts, toasted |
3 tablespoons butter, cut into small pieces |
Directions:
1. To prepare the hens, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the onion and next 5 ingredients (onion through allspice) in a food processor; process until smooth. Combine hens and onion mixture in a large zip-top plastic bag. Seal bag; marinate in refrigerator 1 hour, turning bag occasionally. Remove the hens from the bag; discard marinade.
2. Preheat oven to 400°.
3. Place hens on a broiler pan coated with cooking spray; bake at 400° for 35 minutes or until thermometer registers 180°.
4. To prepare the bulgur, soak currants in a bowl of water 15 minutes. Drain; set aside. Bring broth to a boil in a medium saucepan. Add the bulgur, 1 1/2 teaspoons cinnamon,1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in currants, pine nuts, and butter.
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