small baking tray, oven proof dish or cast iron skillet.
a quart pot to soak the bulgur wheat
a small frying pan to sauté the shallots
Ingredients
The game hens
1game hen
1large red onion
1orange
2tbsphoney
salt and pepper to taste
The bulgur wheat
1cupcoarse bulgur wheat
A fistful of crushed vermicelli.
1cups water or chicken stock
2 shallots
A handful of raisins (either golden or red raisins).
A pinch of saffron
2tbsp olive to drizzle on hen and slices before baking
Instructions
The game hens
Preheat the oven to 400 F.
Slice the red onions in 1/4" slices.
Cut the orange in half. Thinly slice one half (about 1/8" so the peel is thin enough to caramelizes and becomes edible). Squeeze the juice of the other half in a small bowl.
Stuff the hen with a few slices of red onions and oranges.
Spread remaining onion and orange slices in a foil lined baking tray, oven proof dish or cast iron skillet
Pat the hens dry. Salt and pepper both sides and place over the onions and oranges. In that way the juices will drip onto the slices.
Mix the orange juice and honey. This is your basting liquid.
Drizzle a little oilve oil and bake for about 40 minutes, basting frequently.
When the hen is cooked remove from the oven and let it rest for about 10 minutes.
The bulgur wheat
Bring 2+ cups of water to boil.
While the water is heating up, sauté the shallots with 1 tbsp olive oil on a medium heat till softened - about 5 minutes. Set aside in a small bowl.
Wipe the pan, add 1tbsp olive oil and toast the vermicelli. Set aside.
In a small cup or bowl, soak the saffron in 2 tbsp boiling water. Set aside
Rinse the bulgur wheat then add it to boiling water. Add the onions, raisins, vermicelli and saffron and salt to taste, mix and cook for 5 minutes.
Turn the heat off, cover pot and let the mixture soak for about 20 minutes.
Test for doneness. The wheat should still have a slight "al denté" texture to it. If it needs more time, add a little more water and put back on a low fire.
Serve the dish
Cut the hen in half using kitchen scissors.
Make a bed of bulgur wheat on each plate and place half a hen on that.
Add a few slices of cooked onion and orange peel to each portion and serve.