Herb and Bulgur-Stuffed Whole Cornish Hen, Roasted with Meat stuffed grape leaves

• 1 Cornish hen 

• 1 tbsp. smoked paprika 

• 1 tsp.honey

• 1 tbsp. olive oil

• 1 tsp. Dijon mustard 

• ½ tsp. black pepper

• 5 garlic cloves

• 10 dried apricots 

• ½ cup chicken stalk, mixed with ¼ tsp. clove, ¼ tsp.cinnamon  and ¼ tsp. allspice 

For the herb stuffing:

• ¾ cup bulgur, soaked in cold water for 30 minutes and drained 

• 1 cup of mixed herbs, leaves only: dill, parsley, cilantro and mint 

• 1 onion 

• 2 garlic cloves 

• 1 tbsp. baharst spice 

• Salt and pepper 

• 2 tbsp. olive oil

• 2 tbsp. raisins or currants 

• 2 tbsp. toasted cashews

For the grape leaves:

• 1 cup of the herb stuffing 

• ½ cup ground beef 

1. Heat the oven (400°)

2. Mix the paprika l, honey, oil, mustard, salt and pepper.

3. Brush the chicken with it and place the chicken in a large baking dish. Put around it the garlic cloves and the apricots. 

4. In a food processor, chop the herbs, the garlic and onion. Transfer to a bowl. 

5. Add the spices, oil, currants and cashews. Mix well. Stuff the chicken with some of it and close with small wood skewers. Put back in the baking dish. 

6. Mix 1 cup of the herb and bulgur mix with the meat. Stuff the grape leaves with it. 

7. Arrange the the grape leaves around the chicken. Option: you can stuff the apricots with the mix.  Another option is to stuff a cauliflower with the stuffing

8. Pour over the chicken stalk. 

9. Roast, covered, for 1 ¼ hours. 

10. Uncover and roast for additional 30 minutes.