Best Cornish Game Hens With Saffron Olives And Lemon Confit Recipes

Cornish Game Hens With Preserved Lemons and Olives image

Provided by Para_chan

Time 50m

Yield 2-4 serving(s)

Number Of Ingredients 13

1 yellow onion, chopped
1/4 cup chopped cilantro or 2 teaspoons coriander
2 garlic cloves, minced
2 teaspoons ginger
1/2 teaspoon saffron
1/2 teaspoon paprika
1/4 cup olive oil
2 lemons, juice of
1 cup water
2 Cornish hens, cut into fourths
salt and pepper
1 cup green Greek olive
1/2 preserved lemon, rind of, cut into 1/2 thick slices

Steps:

Preheat oven to 350º.
Mix onion, cliantro, ginger, garlic, saffron, paprika, olive oil and lemon juice in a large bowl. Toss the chicken pieces to coat in mixture.
Brown 3-4 chicken pieces at a time in a skillet over medium-heat.
Once all pieces are browned, return all to skillet and cover with onion mixture and water. Cook on high for 10 minutes.
Transfer skillet to oven for another 35 minutes.
Meanwhile, boil olives, lemon peel and 1/4 c of the onion sauce in a small pan.
Remove skillet from oven and remove chicken pieces from pan. Boil sauce in pan until it thickens, about 5 minutes.
Pour sauce over chicken and garnish with olives and lemon peel.

Nutrition Facts : Calories 641.3, Fat 42.4, SaturatedFat 6.8, Cholesterol 217.5, Sodium 756, Carbohydrate 16.6, Fiber 3.7, Sugar 3.6, Protein 49.6

Cornish Hens with Lemon and Herbs image

Provided by Martha Stewart

Time 1h5m

Number Of Ingredients 6

2 Cornish hens (about 1 3/4 pounds each), room temperature, rinsed well and patted dry
1 bunch fresh thyme (about 1/2 ounce), plus more for garnish
2 lemons, halved, plus wedges for serving
1/4 cup loosely packed fresh flat-leaf parsley leaves
3 tablespoons unsalted butter
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 450 degrees. Place hens in a roasting pan, breast sides up. Place 2 thyme sprigs and 1 lemon half in cavity of each hen. Loosen skin from breast, and place remaining thyme and the parsley underneath. Squeeze remaining lemon halves over hens. Rub butter all over hens. Season generously with salt and pepper.
Roast hens, rotating pan halfway through, until skin turns golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 180 degrees, 45 to 50 minutes. Let stand 10 minutes. Cut hens in half lengthwise. Garnish with thyme sprigs, and serve with lemon wedges.

Honey-Lemon-Thyme Cornish Game Hens image

Provided by Food Network

Time 1h13m

Yield 4 servings

Number Of Ingredients 10

4 tablespoons olive oil
4 (1-pound each) Cornish game hens, spatchcocked*
4 tablespoons butter
1 tablespoon, plus 1 teaspoon chopped fresh thyme leaves
5 lemons, 4 juiced, 1 thinly sliced
1/3 cup honey
1 tablespoon, plus 1 teaspoon soy sauce
4 teaspoons salt
1 teaspoon freshly ground black pepper
Fresh thyme sprigs, for garnish

Steps:

Position an oven rack in the center of the oven and preheat the oven to 375 degrees F.
Rinse the hens well under cool running water. Pat them dry with paper towels.
Melt the butter with the chopped fresh thyme in a small saucepan. In a small bowl, combine the juice of 4 lemons, honey, and soy sauce. Add the melted thyme butter and mix to combine. Reserve.
Heat a large cast iron pan on medium heat. Coat the bottom of the pan with olive oil.
Generously salt and pepper the hens and lay them skin-side down in the hot pan. Sear 4 minutes each side.
Pour 1/3 of the glaze on the bottom of a 9 by 13 baking dish. Transfer the hens, and their pan drippings, to the baking dish. Pour the remaining glaze over the hens and place in the oven for 30 minutes or until a thermometer reaches an internal temperature of 165 degrees F. Remove the dish from the oven and let them rest for about 5 minutes. Garnish with the sliced lemon and fresh thyme sprigs, and serve.