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

Chicken

1 chicken, small hen (3-3 ½ lb)
1/2tsp kosher salt
1/4tsp black pepper
2 c coarsely chopped onion
3 tbsp lemon juice
2 tbsp EVO oil
1 1/2tsp ground cardamom
1 1/2tsp ground cinnamon
3/4tsp ground allspice
Cooking spray

Bulgur

3/4c currants
3 1/3c chicken broth
2 c uncooked bulgur
1 1/2tsp ground cinnamon
1/2tsp kosher salt
1/4tsp black pepper
1/3c pine nuts, toasted
3 tbsp EVO oil

To prepare the chicken, sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the onion and next 5 ingredients (onion through allspice) in a food processor, and process until smooth. Combine the chicken and onion mixture in a large zip-top plastic bag. Seal the bag, and marinate in refrigerator 1 hour, turning the bag occasionally. Remove the chicken from the bag, and discard the marinade. Preheat oven to 400°. Place the chicken on a broiler pan coated with cooking spray, and bake at 400° for 35 minutes or until thermometer registers 180°. To prepare the bulgur, soak the currants in a bowl of water for 15 minutes. Drain and set aside. Bring broth to a boil in a medium saucepan, and 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 the currants, pine nuts, and EVO oil. Usually made with pigeons instead of Cornish hens, this dish (pronounced ha-MAM mah-SHE bee boor-GHOUL) is one of the delicacies of Egypt, where villagers along the Nile River raise pigeons. The stuffing is baked separately and served alongside the hens.