Hamam Mahshi bi Burghul (Cornish Hens with Bulgur, Raisins, and Pine Nuts)

Ingredients

• 0.3 teaspoon pepper black
• 2 cups bulgur uncooked
• 3 tablespoons butter cut into small pieces
• 4.5 pound cornish game hens 
• 0.8 cup currants 
• 3.3 cups less-sodium chicken broth fat-free
• 0.8 teaspoon ground allspice 
• 1.5 teaspoons ground cardamom 
• 1.5 teaspoons ground cinnamon 
• 3 tablespoons juice of lemon fresh
• 2 cups onion coarsely chopped
• 0.3 cup pinenuts toasted
• 0.5 teaspoon salt 
• 2 tablespoons vegetable oil 

Equipment

• food processor
• bowl
• sauce pan
• oven
• kitchen thermometer
• ziploc bags
• broiler pan

Directions

1. To prepare the hens, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
2. Place the onion and next 5 ingredients (onion through allspice) in a food processor; process until smooth.
3. Combine hens and onion mixture in a large zip-top plastic bag. Seal bag; marinate in refrigerator 1 hour, turning bag occasionally.
4. Remove the hens from the bag; discard marinade.
5. Preheat oven to 40
6. Place hens on a broiler pan coated with cooking spray; bake at 400 for 35 minutes or until thermometer registers 18
7. To prepare the bulgur, soak currants in a bowl of water 15 minutes.
8. Drain; set aside. Bring broth to a boil in a medium saucepan.
9. Add the bulgur, 1 1/2 teaspoons cinnamon,1/2 teaspoon salt, and 1/4 teaspoon pepper; cover, reduce heat, and simmer 15 minutes or until liquid is absorbed. Stir in currants, pine nuts, and butter.