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Moroccan-Style Cornish Game Hens Recipe

  • Ingredients: 51
  • Serves: 2

Moroccan-style cornish game hens with large orange, thinly sliced, cornish game hens, cut lengthwise in half, chopped fresh cilantro, garlic cloves, finely chopped, ground cumin, tawny port, olive oil, balsamic vinegar or red wine vinegar, honey, whole pitted dates, large pitted green olives.

Ingredients

For harissa:

  • *available at Middle Eastern or Mediterranean markets

For the filling:

  • 1/4 tsp. saffron threads, crumbled
  • 2 tbsps. hot water
  • 1 medium onion, chopped
  • 2 garlic cloves, cut into thin strips
  • 1 1/2 sticks unsalted butter
  • 3/4 tsp. ground ginger
  • 1/2 tsp. freshly ground black pepper
  • 2 lb. chicken parts
  • 1 1/2 cups low-salt chicken broth
  • 3 large eggs, beaten lightly
  • 1/4 cup plus 2 tbsps. chopped fresh parsley leaves
  • 3 tbsps. chopped fresh coriander
  • 1 1/2 tbsps. fresh lemon juice, or to taste
  • 18 sheets phyllo
  • confectioners’ sugar and cinnamon for sprinkling
  • 2 tsps. ras el hanout

For the ras el hanout: (moroccan spice blend)

  • 1/2 tsp. aniseed
  • 1 tsp. fennel seeds
  • 8 whole allspice berries
  • seeds from 8 cardamom pods
  • 8 whole cloves
  • 15 whole black peppercorns
  • 1 stick cinnamon, broken in half
  • 1 tbsp. sesame seeds
  • 1 tsp. coriander seeds
  • 1/2 tsp. cuminseed
  • a pinch dried red pepper flakes
  • a pinch ground mace
  • 1 tbsp. ground ginger
  • 1 tsp. freshly ground nutmeg

For frico caldo

  • 2 medium Yukon Gold potatoes, peeled and cut into quarters
  • 1 tbsp. unsalted butter
  • 1/2 medium onion, finely chopped
  • 2 cups finely grated Parmigiano-Reggiano
  • 1 tbsp. kosher salt
  • 1/2 tsp. nutmeg, freshly grated
  • 1 tbsp. olive oil

To serve

  • 2 large heads romaine , torn into bite-sized pcs.
  • 16 thin slices prosciutto

Directions

  1. Step 1 Arrange orange slices in bottom of 9×13-inch glass baking dish. Top with game hens. Mix 4 tablespoons fresh cilantro, chopped garlic and 1 1/4 teaspoons cumin in bowl.

    For this step you will need

  2. Step 2 Rub mixture all over hens. Whisk tawny Port, oil, vinegar and honey in small bowl. Pour over hens. Tuck dates and olives between hens.

    For this step you will need

  3. Step 3 Season with salt and pepper. Cover and refrigerate at least 12 hours or overnight, turning hens once.

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  4. Step 4 Preheat oven to 375°F. Turn hens skin side up. Bake hens with marinade, dates and olives until hens are cooked through, basting occasionally, about 40 minutes.

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  5. Step 5 Transfer hens, dates and olives to platter; discard orange slices. Pour pan juices into heavy small saucepan.

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  6. Step 6 Add remaining 1/4 teaspoon cumin and boil until reduced to 1/2 cup, whisking frequently, about 5 minutes.
  7. Step 7 Season with salt and pepper. Spoon some sauce over hens. Sprinkle with remaining 2 tablespoons chopped cilantro.

    For this step you will need

Nutrition information

Calories 1,996 Carbohydrates 276 g (92%)
Fat 77 g (119%) Protein 66 g (131%)
Saturated Fat 17 g (86%) Sodium 437 mg (18%)
Polyunsaturated Fat 12 g Fiber 24 g (97%)
Monounsaturated Fat 42 g Cholesterol 339 mg (113%)
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Moroccan-Style Cornish Game Hens Recipe

  • Ingredients: 25
  • Serves: 4

Moroccan-style cornish game hens with orange-honey sauce.

Ingredients

For carrots

For tapenade

For sandwiches

  • Special equipment: an adjustable-blade slicer

Spicy Sabayon Sauce

  • 4 large egg yolks
  • 3/4 cup dry white wine
  • 2 tbsps. sugar
  • 1/8 tsp. chile powder

For Serving

Directions

  1. Step 1 Preheat oven to 400°F. Finely grind first 7 ingredients in spice grinder or coffee grinder. Transfer to small bowl.
  2. Step 2 Rub spice mixture all over hens; place hens in large roasting pan. Sprinkle hens inside and out with salt and pepper.

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  3. Step 3 Tie legs together to hold shape. Arrange carrots in pan around hens. Sprinkle carrots with salt and pepper.

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  4. Step 4 Roast 30 minutes. Add stock to roasting pan. Roast hens until juices run clear when thickest part of thigh is pierced and carrots are tender, basting hens occasionally with pan juices, about 35 minutes longer.

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  5. Step 5 Place 1 hen on each of 4 plates. Arrange carrots alongside. Spoon warm Orange-Honey Sauce over and serve.

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