Title: Sweet & Sour Stuffed Chicken (Morgh-E Tu Por-E Torsh-O-Shiri
Categories: None
Yield: 4 Servings

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

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
on Feb 11, 1997.