Hamam Mahshi bi Burghul (Cornish Hens with Bulgur, Raisins, and Pine Nuts)

Hamam Mahshi bi Burghul (Cornish Hens with Bulgur, Raisins, and Pine Nuts)
Photo by Karry Hosford

Ingredients

  • 3 (1 1/2-pound) Cornish hens, skinned
  • Bulgur:
  • 1/3 cup pine nuts, toasted
  • 1 ½ teaspoons ground cinnamon
  • 2 tablespoons vegetable oil
  • ¾ cup currants
  • 2 cups uncooked bulgur
  • + 32 more ingredients
    • 2 cups coarsely chopped onion
    • 3 1/3 cups fat-free, less-sodium chicken broth
    • ½ teaspoon salt
    • 3 tablespoons fresh lemon juice
    • ¼ teaspoon black pepper
    • Cornish hens:
    • ¾ teaspoon ground allspice
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 ½ teaspoons ground cinnamon
    • 1 ½ teaspoons ground cardamom
    • 3 tablespoons butter, cut into small pieces
    • 3 (1 1/2-pound) Cornish hens, skinned
    • Bulgur:
    • 1/3 cup pine nuts, toasted
    • 1 ½ teaspoons ground cinnamon
    • 2 tablespoons vegetable oil
    • ¾ cup currants
    • 2 cups uncooked bulgur
    • 2 cups coarsely chopped onion
    • 3 1/3 cups fat-free, less-sodium chicken broth
    • ½ teaspoon salt
    • 3 tablespoons fresh lemon juice
    • ¼ teaspoon black pepper
    • Cornish hens:
    • ¾ teaspoon ground allspice
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 ½ teaspoons ground cinnamon
    • 1 ½ teaspoons ground cardamom
    • 3 tablespoons butter, cut into small pieces
    • Cooking spray

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, turnin...

View full recipe at My Recipes

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