Hamam Mahshi Bi Burghul Cornish Game Hens Wbulgur Raisins Recipes

HAMAM MAHSHI BI BURGHUL-CORNISH GAME HENS W/BULGUR & RAISINS

Hamam Mahshi Bi Burghul-Cornish Game Hens W/Bulgur & Raisins image

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. I am posting this recipe for World Tour 2-Middle Eastern

Provided by nannie jo

Categories Chicken

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

3 (1 1/2 lb) Cornish hens, skinned
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups coarsely chopped onions
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 reduced-sodium fat-free 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

Steps:

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.
Preheat oven to 400°F.
Place hens on a broiler pan coated with cooking spray; bake at 400°F for 35 minutes or until thermometer registers 180°F.
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).

Nutrition Facts : Calories 776.8, Fat 27.6, SaturatedFat 7.6, Cholesterol 325.1, Sodium 671.9, Carbohydrate 57.3, Fiber 11.7, Sugar 15.1, Protein 76.4

CORNISH GAME HENS WITH BULGUR, RAISINS, AND PINE NUT

Cornish Game Hens With Bulgur, Raisins, and Pine Nut image

Make and share this Cornish Game Hens With Bulgur, Raisins, and Pine Nut recipe from Food.com.

Provided by MrsDoty

Categories Poultry

Time 1h

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

3 (1 1/2 lb) Cornish hens, skinned
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups coarsely chopped onions
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 reduced-sodium fat-free 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

Steps:

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.
Preheat oven to 400°.
Place hens on a broiler pan coated with cooking spray; bake at 400° for 35 minutes or until thermometer registers 180°.
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.

Nutrition Facts : Calories 776.8, Fat 27.6, SaturatedFat 7.6, Cholesterol 325.1, Sodium 671.9, Carbohydrate 57.3, Fiber 11.7, Sugar 15.1, Protein 76.4

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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.
Place hens on a broiler pan coated with cooking spray; bake at 400° for 35 minutes or until thermometer registers 180°.
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