Name: Roast Chicken Stuffed with Rice (Or Bulgur) (Djej Mihshee bi Roz (bi Burghul))
Yield: Serves 6
Cuisine: Syrian
Ingredients: 6 cornish hens or poussins (about 1 ½ pounds each), or 1 large roasting chicken or capon; 1 lemon, halved; 1 ½ cups basmati rice or bulgur wheat; 2 ½ cups water, lightly salted; kosher salt for sprinkling; 1 teaspoon ground allspice; 2 onions, diced; ¼ cup olive oil or margarine; ½ cup pine nuts, toasted; ⅔ cup dried currants, soaked in hot water until plump, then drained; 1 teaspoon ground cinnamon; salt and freshly ground black pepper to taste; 2 tablespoons grated lemon zest (optional); ¼ cup chopped fresh flat-leaf parsley; ½ cup almonds, toasted; 4 to 6 tablespoons olive oil or melted margarine; ½ teaspoon ground allspice; 2 cloves garlic, minced; 3 tablespoons fresh lemon juice

Preparation info

Serves
6

Difficulty
Medium

Appears in

Saffron Shores

By Joyce Goldstein

Published 2002

About

In Syria and Lebanon, chickens are stuffed with a fragrant rice pilaf. If there is no rice in the house, bulgur may be used. Both make a delicious filling. The grain is not cooked completely, as it will continue to cook inside the birds and absorb the meat juices.

Ingredients

6 cornish hens or poussins (about 1 ½ pounds each), or 1 large roasting chicken or capon
1</

Method

Rinse the birds well inside and out and pat dry. Rub with the lemon halves inside and out, then sprinkle with salt.

To make the stuffing, in a medium saucepan, bring the salted water to a boil. Add the rice or bulgur and stir once. Reduce heat to a simmer, cover, and cook for about 15 minutes, or until most of the liquid is absorbed. Set aside.

In a medium sauté pan or skillet,