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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:
Cornish Hens:
* 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
Bulgur:
* 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
Instructions:
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 degrees.
3. Place hens on a broiler pan coated with cooking spray; bake at 400 degrees for 35 minutes or until thermometer registers 180 degrees.
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. Yield: 6 servings (serving size: 1/2 Cornish hen and 1 1/2 cups bulgur mixture).
Nutritional Info:
CALORIES 506 (29% from fat); FAT 16.4g (sat 5.1g, mono 4.8g, poly 4.6g); PROTEIN 39.5g; CARB 54.4g; FIBER 11.2g; CHOL 144mg; IRON 3.9mg; SODIUM 579mg; CALC 79mg
Last Updated: June 7th, 2011
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