Best Mediterranean Cornish Hens Recipes

GRILLED MEDITERRANEAN CORNISH GAME HENS

Grilled Mediterranean Cornish Game Hens image

Wow, these look fantastic and taste as good as they look! Serve with Grilled Pita Salad for a great meal straight from the barbeque! From Woman's Day magazine,1999.

Provided by Sharon123

Categories Poultry

Time 27m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 teaspoon ground cumin
1 teaspoon turmeric
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon sugar (optional)
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
2 (1 1/2 lb) Cornish hens, halved, backbone removed with kitchen shears
lemon wedge

Steps:

Mix spices in a small bowl.
Rub all over hens and grill immediately, or cover airtight and refrigerate up to 24 hours.
Heat barbecue grill.
Place hens, skin side down, 4 to 6 inches above heat source.
Grill 20 to 30 minutes, turning once, until meat is opaque near the bone and juices run clear when thigh is pierced.
Serve with lemon wedges.
Enjoy!

MEDITERRANEAN CORNISH HENS

Mediterranean Cornish Hens image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

2 Cornish game hens (1 1/2 to 1 3/4 pounds each)
Kosher salt and freshly ground pepper
2 lemons (1 thinly sliced, 1 zested and juiced)
2 tablespoons unsalted butter
1/2 onion, chopped
1 1/2 cups Israeli couscous
1 3/4 cups low-sodium chicken broth
1 zucchini, quartered lengthwise and sliced 1/4 inch thick
1/4 cup honey
1 teaspoon ground cumin
1/2 teaspoon paprika
3 tablespoons chopped fresh cilantro

Steps:

Preheat the oven to 450 degrees F. Cut the hens in half with kitchen shears, cutting along one side of the breastbone. Place the hens on a rimmed baking sheet, cut-side down; season with salt and pepper. Scatter the lemon slices over and around the hens. Roast until the hens are golden, about 20 minutes.
Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until softened, 3 minutes. Add the couscous and cook, stirring occasionally, until lightly toasted, 3 minutes. Add the broth; season with salt and pepper. Bring to a simmer, then reduce the heat to low. Cover and cook until most of the liquid is absorbed, about 8 minutes. Stir in the zucchini, cover and cook until tender, about 3 more minutes; set aside.
Combine the honey, cumin, paprika and lemon juice. Brush on the hens and continue roasting until cooked through, 5 to 7 more minutes.
Stir the cilantro and lemon zest into the couscous and season with salt and pepper. Serve with the hens and drizzle with any pan juices.

Nutrition Facts : Calories 676 calorie, Fat 29 grams, SaturatedFat 10 grams, Cholesterol 186 milligrams, Sodium 153 milligrams, Carbohydrate 64 grams, Fiber 4 grams, Protein 37 grams