Cornish hen in Silan-Paprika, stuffed with bulgur, herbs and pine nuts on a “bed” of grape leaves

• 1 medium-size cornish hen

• 1 garlic head, cut in half

• 10 grape leaves, washed and drained

• 2 tbsp.olive oil

• 1 tbsp. Smoked paprika

• 1 tsp. Silan (link) or honey

• 1 tsp. salt

• ½ tsp. black pepper

For the stuffing:

• 1 cup coarse bulgur

• 2 cups mixed herbs (cilantro, parsley and dill)

• 1 small onion

• 2 garlic cloves

• 1 tsp. black pepper

• 1 tsp. salt

• 1 tsp. baharat

• 2 tsp. pine nuts

• 2 tsp. currants

• 2 tbsp. oil

1. Heat the oven (400)

2. Drizzle a baking dish with some oil and layer it with the grape leaves.

3. Mix the paprika, silan, salt, pepper and the rest of the oil.

4. Rub the chicken with it.

5. In a food processor, chop the herbs, onion and garlic.

6. Add the rest of the ingredients and mix well. 

7. Stuff the chicken with it.

8. Place the chicken in the dish and cover with aluminum foil.

9. Roast for 75 minutes.

10. Lower the heat to 375 

11. Uncover and roast for 45 more minutes, till the chicken is golden brown.