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    You are in: Home / Recipes / Persian Chicken Stuffed With Rice Recipe
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    Persian Chicken Stuffed With Rice

    Persian Chicken Stuffed With Rice. Photo by rpgaymer

    1/2 Photos of Persian Chicken Stuffed With Rice

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Sephardi Kitchen's Note:

    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.

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    Ingredients:

    Serves: 8

    Yield:

    Cornish ...

    Units: US | Metric

    Directions:

    1. 1
      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).
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.
    5. 5
      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.
    6. 6
      Place in the oven and roast for approximately 45 minutes, or until fully cooked and no longer pink. Baste occasionally.
    7. 7
      Garnish with lime slices and enjoy!

    Ratings & Reviews:

    • on January 08, 2013

      55

      Mmmm, this chicken was so tasty and full of flavor, and the rice was divine. I just wish there were more of it. I also added some sliced carrots to the roasting pan, and they came out with a delicious glaze from the chicken fat and apple juice. It all made for a really great meal- thanks for sharing.

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    • on July 21, 2012

      55

      I didn't have any apple juice, so I couldn't make the chicken. But I made the rice to go along with a roast chicken recipe I was making. The rice was absolutely delicious and I will make again many times. I have had a lot of similar persian rice dishes but what I liked about this one was the use of the sultanas along with the barbarries (I liked having both sour and sweet elements). I cooked the rice on high heat for 10 minutes after adding the stock and a bit of additional water, I kept stirring it occasionally and adding a little more water whenever the water would evaporate, until the rice had softened (and water nearly completely evaporated). Then I added the berries, raisins and almonds, put a lid on and let it simmer in low heat for 20 minutes. Then I stirred it a little to push the top layer under the lower layers (to make sure it would cook) and I put a tea towel under the lid and turned the heat off and let the rice sit for 30 minutes (this takes away all the excess moisture). Thank you for this recipe. I hope to try the chicken also in the future.

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    • on April 02, 2011

      55

      A nice dish. It wasn't constant comment but I was not able to use chicken stock in the recipe and that would have added needed flavouring. Do not leave it out. I used baby chickens, sea salt, to taste, butter instead of olive oil for more flavour, Persian rice which I did not soak, just rinsed in quadrupole the amount for stuffing as I cooked some around the chickens based on others reviews so all ingredients in rice were quadrupled unless otherwise noted. I also sprinkled a little white sugar on the rice. The sugar is not in the ingredients list by the way, just the instructions. I used freshly ground cardamom, Iranian rose water (which I feel is superior in taste, aroma, quality), water in place of the chicken stock with needed sea salt added, somewhat less dried barberries (which require picking over first before soaking and rinsing), golden raisins which I rinsed with the barberries to rid of some of the vegetable oil! I added strands of Iranian saffron directly to the apple juice. (Iranian saffron is the best quality in aroma, taste and colour), plus the rest of the ingredients. If I were to make this again I would pound and soak the Iranian saffron in hot water and try taking the skin off the chickens before marinating, as we don't eat it. I served it with Mast-O Khiar (Persian Yogurt and Cucumber Dip). Made for APRIL 2011 NA/ME TAG!

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    Read All Reviews (5)

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    Nutritional Facts for Persian Chicken Stuffed With Rice

    Serving Size: 1 (170 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 183.6
     
    Calories from Fat 51
    27%
    Total Fat 5.6 g
    8%
    Saturated Fat 0.9 g
    4%
    Cholesterol 54.3 mg
    18%
    Sodium 718.5 mg
    29%
    Total Carbohydrate 18.2 g
    6%
    Dietary Fiber 1.4 g
    5%
    Sugars 4.8 g
    19%
    Protein 14.7 g
    29%

    The following items or measurements are not included:

    dried barberries

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