This recipe is an adaptation of the one prepared by my brother-in-law, Richard at the cottage a few years back.
Ingredients:
Stuffing:
- 75 ml raisins
- 60 ml red wine
- 15 ml butter
- 75 ml pine nuts (or chopped walnuts)
- 125 ml wild rice
- 250 white rice
- 3 chopped green onions
- 625 ml chicken stock
Chicken:
- 400 ml apricot jelly or orange marmalade
- One can of concentrated orange juice
- One can of water
- One can of apricots
- 4 Cornish hens, washed and dried
- 175 ml water
- 8 slices of bacon
Method:
Stuffing:
- Soak the raisins in the wine for about 30 minutes
- Sauté in butter the green onions, raisins and pine nuts
- Add rice and sauté another two minutes
- Add chicken stock and boil for 13 to 15 minutes so the rice is not completely cooked
Chicken:
- In a saucepan, melt the jelly, concentrated juice and water. Do not bring to a boil
- Cut half the apricots in small chunk and add them to the marinade
- Marinade chicken for 3 to 4 hours, turning them several time so they can absorb the juice
- Put he stuffing in the chicken
- Place the chicken in a oven dish, pour marinade and the 175 ml of water
- Place two bacon slices on each chicken with the leftover apricots
- Cover with a loose aluminium sheet and bake for 90 minutes at 3500 F. Pour the marinade on top of the chicken several times while cooking (you may add some water if necessary)
- When chicken are cooked, reserve the chicken and pour the marinade in a sauce pan
- Remove fat from the marinade and bring to a boil for a few minutes.
