Recipes from Persian Cooking For A Healthy Kitchen 1. Clean and rinse the hens or chickens in cold water, then pat dry and rub with 1/2 teaspoon salt. 2. Heat oil in a non-stick skillet and brown onion and garlic. Add prunes, apple, apricots, raisins, 2 teaspoons salt, pepper, cinnamon, saffron water, and sugar. Mix well. 3. Preheat the oven to 350F. Stuff the hens or chickens with the fruit mixture and truss the cavities shut. 4. Place the stuffed birds in a greased ovenproof dish or roasting pan and pour in the orange juice. Cover and bake in the oven for 11/2 hours, basting with pan juices, until the meat separates easily from bone. 5. Serve from the ovenproof dish or arrange the birds on a serving platter. Serve with Saffron Steamed Plain Basmati Rice (chelow), bread, salad and fresh herbs. Posted to JEWISH-FOOD digest V97 #045 by Daniella De Picciotto <daniela@dialdata.com.br> on Feb 11, 1997.
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