Persian Chicken Stuffed With Rice Recipes

PERSIAN CHICKEN STUFFED WITH RICE

Persian Chicken Stuffed With Rice image

The rice stuffing is very simple to make and turns out beautifully! If barberries are not available, chopped fresh cranberries or sour cherries are a good substitution. Preparation time does not include marinating time. Adapted from Persian Cooking for a Healthy Kitchen" by Najmieh Batmanglij.

Provided by Sephardi Kitchen

Categories One Dish Meal

Time 1h15m

Yield 2 Cornish Game Hens with stuffing, 8 serving(s)

Number Of Ingredients 18

Ingredients

2 Cornish hens or 1 whole chicken
2 teaspoons salt
2 large onions, thinly sliced
3 garlic cloves
1 tablespoon olive oil
1/2 cup long-grain rice
1/4 teaspoon cumin
1/4 teaspoon cardamom
1/4 teaspoon cinnamon
1 teaspoon rose water (optional)
1 cup chicken broth
1/2 cup dried barberries, cleaned, soaked and drained or 1 cup fresh cranberries, chopped
4 tablespoons slivered almonds
3 tablespoons raisins
2 tablespoons fresh lime juice
1/4 teaspoon saffron (optional)
1/4 cup apple juice
lime slice (to garnish)

Steps:

Clean and wash hens. Remove fatty portions and fat from cavity. Marinate 6 hours-overnight with a cup or so of apple juice and salt, cinnamon, cumin, onion and a little paprika (all to taste).
Brown the onions and garlic in 1 tbs oil. Add the uncooked rice, cumin, cardamom, cinnamon, rosewater, 1 tsp salt, and pepper. Cook over medium heat 5 minutes, stirring occasionally. Add chicken broth, cover and simmer over low heat for 20 minutes.
Add the barberries, almonds, raisins, and lime juice to the rice. Mix gently, and cook for several more minutes. Remove from heat. Adjust seasonings to taste.
Preheat oven to 350 degrees. Stuff the hens with the rice mixture, and tie the cavities shut. Rub each with 1 tsp salt, additional cinnamon, cumin, paprika and 1 tsp sugar.
Place hens in a greased baking dish. Mix saffron (dissolved in hot water- optional) and about 1/4 cup apple juice, and pour over the chicken. Cover pan with foil.
Place in the oven and roast for approximately 45 minutes, or until fully cooked and no longer pink. Baste occasionally.
Garnish with lime slices and enjoy!

PERSIAN CHICKEN AND RICE

Persian Chicken and Rice image

Posted for ZWT 6. This actually comes from the small Middle Eastern country of Oman. As for cutting the dried apricots, I suggest using kitchen scissors or shears dusted with flour. It makes them much easier to cut.

Provided by JackieOhNo

Categories One Dish Meal

Time 50m

Yield 3-4 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons butter (1/4 stick)
1 (2 1/2-3 lb) chicken, cut into 8 pieces
1 medium onion, chopped (about 1 cup)
1/2 cup chopped dried apricot
1/3 cup raisins
2 (14 1/2 ounce) cans chicken broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground cinnamon
1 1/2 cups uncooked long-grain rice or 1 1/2 cups uncooked whole grain rice

Steps:

In a soup pot, melt the butter and cook the chicken for about 15 minutes, until brown on both sides; remove the chicken to a platter. Add the onion, apricots, and raisins and saute over medium heat for 2-3 minutes. Add the chicken broth, salt, pepper, and cinnamon and bring to a boil. Add the rice and mix well. Return the chicken to the pot; reduce the heat to low, cover, and cook for about 25 minutes or until all the liquid is absorbed and the chicken is cooked through.

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