Categories: Poultry- Chicken

Ingredients

• 2 small frying chickens or 4 Cornish hens
• 2 1/2 tsp. sea salt, divided use
• 2 tsp. black pepper, divided use
• 1/2 tsp. turmeric
• 1 to 2 Tbsp. olive oil
• 1 large onion, thinly sliced
• 2 cloves garlic, crushed
• 1 cup pitted prunes, finely chopped
• 1 apple, cored and chopped
• 1 cup dried apricots,, finely chopped
• 1/2 cup raisins
• 2 tsp. advieh (see note)
• 1 tsp. sugar
• 1/2 cup melted butter
• To baste:
• 1/2 cup butter
• 1/4 cup fresh lime juice
• 1/4 tsp. ground saffron

Directions

1. Clean and rinse birds, then pat dry. Mix together 1 1/2 tsp. salt, 1 tsp. pepper ad the turmeric and rub birds inside and out with mixture.
2. Make filling: Heat oil in wide skillet and brown onion and garlic. Add prunes, apples, apricots and raisins, ands stir-fry for 1 minute. Add remaining salt and pepper, the advieh, sugar and melted butter and stir-fry for 20 seconds. remove from heat and set aside.
3. Heat oven to 425 degrees. Stuff chickens with fruit mixture and pin cavities shut. Place in ceramic roasting pan drizzled with oil. Cover with a layer of parchment paper and a layer of aluminum foil on top and seal tight.
4. Place chickens in oven and bake for 1 hour. Uncover and bake for 30 to 45 minute, basting occasionally, until meat separates from the bone.
5. Serve with plain rice or flat bread, salad and fresh herbs.

6. Note: if you can’t find advieh in the grocery, make your own by combining 1/2 tsp. ground cumin with 1 tsp. each ground cinnamon ground nutmeg, ground rose petal (optional) and ground cardamom.

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