Stuffed chicken

By Shai Barak
Servings: Serves 4.


Sauce Ingredients


Preheat oven to 330 degrees.

Wash the Cornish hens and place in a baking dish.

Saute the onions in the oil until golden to golden brown. Add the pine nuts towards the end. Meanwhile, mix the flour, matzo meal, salt, and pepper. (If more stuffing is desired, add flour and matzo meal in 2:1 ratio).

When the onions are ready, pour most of them into the flour mixture (with the oil) while still hot (leave a small amount in the pan for the sauce). Mix with a spoon and very gradually add hot water (from the tap is OK) until the right consistency (like soft bread dough that doesn't stick to your hands). you will have to kneed a little with your hands, but be careful because it's hot, so wash your hands periodically in cold water. Stuff the hens (you can form small loaves if you have more than you need, and place around the hens).

In the same frying pan (don't wash) mix all the sauce ingredients (after pouring the tomato paste, fill the can with water and add to the pan). Stir well and bring to boil. Adjust flavors (remember that it should be a little stronger to season the hens). Pour over the hens and bake in a 330 oven for about an hour (maybe an hour and a half). Once in a while, I spray with a little water to keep moist.