Persian Chicken Stuffed With Rice - cooking recipe

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)

Preparation

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!