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

Submitted by nannie jo

"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"

 

• Ready In: 1hr 30mins
• Ingredients: 18
• Serves: 6

ingredients

• Cornish hens

• 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

• Bulgur

• 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

directions

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°F.
3. Place hens on a broiler pan coated with cooking spray; bake at 400°F for 35 minutes or until thermometer registers 180°F.
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.
5. Yield: 6 servings (serving size: 1/2 Cornish hen and 1 1/2 cups bulgur mixture).

Reviews

[SugaredAlmond]

This was a lovely recipe, with a great combination of flavours and textures. I used olive oil in preference to vegetable oil, and stirred the flavoured juices from the chicken into the bulgur at the end.