2 Cornish game hens or 2 small frying chickens with skin removed
2 1/2 teaspoons salt
1 tablespoon oil
1 large onion, peeled and thinly sliced
2 cloves garlic, peeled and crushed
1 cup pitted and finely chopped prunes
1 apple, cored and chopped
1 cup finely chopped dried apricots
1/2 cup raisins
1/4 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1/4 teaspoon ground saffron, dissolved in 2 tablespoons hot water
1 teaspoon sugar
1/2 cup orange juice
Preheat the oven to 350°F. Clean and rinse the hens or chickens in cold water, then pat dry and rub with 1/2 teaspoon salt. 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. Stuff the hens or chickens with the fruit mixture and truss the cavities shut. 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 1 1/2 hours, basting with pan juices, until the meat separates easily from bone. Serve from the ovenproof dish or arrange the birds on a serving platter. Serve with chelow (saffron steamed plain basmati rice), bread, salad and fresh herbs.
Lay two large, boneless chicken breast halves flat, skin down, and using the flat of a large knife, press down to flatten as much as possible. Place half the fruit mixture on each breast, roll up, and pin closed with bamboo skewers. Place side by side in a greased baking pan, sprinkle with salt and pepper, paint each breast with 1 tablespoon butter, cover, and bake for 45 minutes. Remove the chicken from the oven, cut each breast diagonally in 2-inch pieces and serve with bread, raw vegetables, fresh herbs, and salad.
Prep time: 30 min.
Cooking time: 1 hour 50 min. for 2 Cornish game hens