Bacon Wrapped Rock Cornish Game Hens with a Persian Fruit and Nut Stuffing

 Bacon Wrapped Rock Cornish Game Hens with a Persian Fruit and Nut Stuffing- served with country green beans

Dried fruit, and nut stuffing is used throughout the Middle East , particularly Iran. The marinade, and bacon for the hen, is an alteration I made, I think it's a nice addition, to this traditional dish. The Persians use dried barberries, in addition to the other fruits. It can be made with, or without rice. I use the leftover, citrus juice to make Frozen raspberry margaritas . This combination is one of my favorite meals.

For the marinade:
4 Rock Cornish game hens-thawed
zest of 1 orange
zest of one lime
zest of 1 lemon
2tsp.minced garlic
1Tbl. olive oil
Combine the zest, garlic and oil. Rub the mixture over the hens and refrigerate, at least 2 hours, or overnight.

For the stuffing:
1Tbl oil
1small onion-diced
2Tbl. chopped pistachios
1Tbl. chopped walnuts
6 dried apricots- chopped
5 dried prunes-chopped
3Tbl dried cherries-chopped
1/4cup water
1Tbl. tomato paste
1cup cooked rice

You'll also need:
8 slices- thick sliced bacon
toothpicks

Preparation:
While the hens are marinating, make the stuffing.
Heat the oil in a skillet, add the onions, and fry until they are softened.
Add the fruit and nuts and fry a minute longer.
Add the water and tomato paste, and cook stirring a bit longer, until well blended.
Turn off the burner, and stir in the rice. Allow to cool.
Preheat the oven to 375*
Stuff the hens with the rice mixture, then wrap two slices of bacon, around the mid-section, and secure with 2 toothpicks. Place the hens in a13x9 baking dish.
Bake 1hour at 375*, then turn the heat to 425* and bake an additional 30-40 minutes, or until cooked through , and beginning to brown.
Remove the pan from the oven and serve 1 hen per person.

Mix together the zests, garlic, and olive oil. Rub it on the hens. Cover and refrigerate at least two hours, or overnight.

    While the hens are marinating, make the stuffing, and allow to cool.

 Stuff the hens and wrap each in two slices of bacon, securing it with toothpicks. Bake at 375* for 1 hour, turn the heat to 425* and bake an additional 30-40 minutes, or until cooked through, and beginning to brown.