Best Morrocan Style Roast Cornish Hens With Vegetables Recipes

Moroccan-Style Cornish Game Hens image

Yield Serves 2

Number Of Ingredients 11

1 large orange, thinly sliced
2 Cornish game hens, cut lengthwise in half
6 tablespoons chopped fresh cilantro
8 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
1/2 cup tawny Port
1/4 cup olive oil
1/4 cup balsamic vinegar or red wine vinegar
2 tablespoons honey
20 whole pitted dates
10 large pitted green olives

Steps:

Arrange orange slices in bottom of 9x13-inch glass baking dish. Top with game hens. Mix 4 tablespoons fresh cilantro, chopped garlic and 1 1/4 teaspoons cumin in bowl. Rub mixture all over hens. Whisk tawny Port, oil, vinegar and honey in small bowl. Pour over hens. Tuck dates and olives between hens. Season with salt and pepper. Cover and refrigerate at least 12 hours or overnight, turning hens once.
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. Transfer hens, dates and olives to platter; discard orange slices. Pour pan juices into heavy small saucepan. Add remaining 1/4 teaspoon cumin and boil until reduced to 1/2 cup, whisking frequently, about 5 minutes. Season with salt and pepper. Spoon some sauce over hens. Sprinkle with remaining 2 tablespoons chopped cilantro. Serve, passing remaining sauce separately.

Moroccan-Style Cornish Hens with Couscous image

Provided by Florence Fabricant

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

5 tablespoons extra virgin olive oil
1 teaspoon paprika
2 teaspoons ground cumin
Salt
pepper
4 small (less than 1 1/2 pounds) or 2 large Cornish hens, split in half
Juice of 2 lemons
1 1/2 cups medium-grain couscous, cooked in chicken stock according to package directions
1 large onion, sliced thin
1/2 cup golden raisins
1 tablespoon minced cilantro leaves

Steps:

Mix 3 tablespoons of the oil with the paprika, 1 1/2 teaspoons cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub inside surfaces of hens with 1 tablespoon of the lemon juice, then smear them, inside and out, with the spice paste. Set aside 1 hour.
Sauté onions in remaining oil in a skillet over medium heat until golden. Stir in raisins and remaining cumin and cook until onions are lightly browned. Fold in cooked couscous and season with salt and pepper.
Preheat grill or heat oven to 375 degrees. If grilling, sear hens on the skin side over medium heat, then turn them over, basting a couple of times with remaining lemon juice, until cooked through, about 35 minutes. If using oven, roast hen halves skin side up in a roasting pan until cooked through, 35 to 40 minutes, basting a couple of times with remaining lemon juice.
Reheat couscous, fold in cilantro, and mound on a platter. Arrange hen halves around couscous and serve hot or warm.

Moroccan Cornish Game Hens Recipe - (4.5/5) image

Provided by á-25087

Number Of Ingredients 20

1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 teaspoons cardamom seeds (from about 1 1/2 tablespoons cardamom pods)
2 teaspoons fennel seeds
1 teaspoon whole cloves
1/2 cinnamon stick, broken into pieces
1 bay leaf
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
4 Cornish game hens (each 1 1/2 to 1 3/4 pounds), rinsed, patted dry
1 pound carrots, peeled, cut diagonally into 1/2-inch-thick slices
1/2 cup chicken stock or canned low-salt chicken broth
Orange-Honey Sauce
1 cup Essencia (orange Muscat wine) or late-harvest Riesling
2/3 cup chopped shallots (about 4 large)
1/2 cup orange juice
1 tablespoon honey
2 1/2 cups chicken stock or canned low-salt chicken broth
3 tablespoons chilled butter, cut into 3 pieces

Steps:

Preheat oven to 400°F. Finely grind first 7 ingredients in spice grinder or coffee grinder. Transfer to small bowl. Whisk in orange juice, oil and garlic. (Spice mixture can be made 1 day ahead. Cover and chill.) Rub spice mixture all over hens; place hens in large roasting pan. Sprinkle hens inside and out with salt and pepper. Tie legs together to hold shape. Arrange carrots in pan around hens. Sprinkle carrots with salt and pepper. 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. Place 1 hen on each of 4 plates. Arrange carrots alongside. Spoon warm Orange-Honey Sauce over and serve. Orange-Honey Sauce Whisk first 4 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1/2 cup, about 12 minutes. Add stock and simmer until sauce is reduced to 1 1/4 cups, about 20 minutes. Whisk in butter 1 piece at a time, allowing each piece to melt before adding next. Season with salt and pepper.