RCI-MT.004.0445.001
Hamam Mahshi bi Burghul
Hamam Mahshi bi Burghul from the Recidemia collection
Prep40 min
Cook45 min
Total85 min
Servings4
Difficultyadvanced
Ingredients
- (1 1/2-pound) Cornish hens3 unitskinned
- 1/2 teaspoon
- 1/4 teaspoon
- 2 cups
- 3 tablespoons
- 2 tablespoons
- 1 1/2 teaspoons
- 1 1/2 teaspoons
- 3/4 teaspoon
- 1 unit
- 3/4 cup
- fat-free3 1/3 cupsless-sodium chicken broth
- 2 cups
- 1 1/2 teaspoons
- 1/2 teaspoon
- 1/4 teaspoon
- pine nuts1/3 cuptoasted
- butter3 tablespoonscut into small pieces
Method
1
Rinse the skinned Cornish hens inside and out, then pat dry with paper towels. Season the cavity and exterior of each hen with salt and black pepper.
2
Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, brown the seasoned hens on all sides until golden, about 8-10 minutes total per hen; remove and set aside.
3
In the same pot, add coarsely chopped onion and sauté until softened and translucent, about 5 minutes. Stir in ground cardamom, ground cinnamon, and ground allspice, cooking for 1 minute until fragrant.
4
Pour fresh lemon juice into the pot and stir to deglaze the bottom, scraping up any browned bits. Return the browned hens to the pot, nestling them among the onions.
5
Combine uncooked bulgur, currants, toasted pine nuts, ground cinnamon, salt, and black pepper in a bowl. Divide this filling evenly among the three hens, spooning it loosely into each cavity (do not pack tightly).
6
Pour the fat-free, less-sodium chicken broth around (not over) the stuffed hens in the pot. Cover with a lid and bring to a simmer over medium heat.
2 minutes
7
Reduce heat to medium-low and simmer covered for 40-45 minutes, until the hens are cooked through and the bulgur is tender. The internal temperature should reach 165°F at the thickest part of the thigh.
43 minutes
8
Carefully transfer the cooked hens to a serving platter. Scatter butter pieces over the bulgur stuffing and broth to enrich the dish just before serving. Ladle some of the braising liquid and onions around the hens on the platter.