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File in: Meat, Entree

Kh. Nicole Damick's

Stuffed Cornish Hens, Palestinian-style

Serves 4-6

  • 2 Cornish hens (or small whole chickens)
  • 1 cup rice
  • 2 cups water/chicken broth
  • 1/2 lb. ground lamb or beef
  • 1/2 tsp. ground allspice
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1/2 tsp. salt
  • 1/4 cup sliced almonds and/or pine nuts
  • 1 tbsp. olive oil
  • 1 tbsp. butter

(1) In a saucepan, melt butter. Add rice and mix well to coat. Add water/chicken broth, meat, spices. Cover and bring to a boil. Simmer until rice is done.
(2) While the rice is cooking, fry the nuts in the olive oil until fragrant and lightly browned. The pine nuts burn easily, so be vigilant.
(3) Add the nuts to the rice and stuff the hens with the rice mixture. Rub outside of hens with olive oil.
(4) Bake at 350 F until hens are done.