CHICKEN MAKBOUS

Chicken Makbous image

Provided by Martha Stewart

Number Of Ingredients 27

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8 cups homemade or store-bought low-sodium chicken stock
2 small onions, quartered
4 cloves garlic, smashed
10 black peppercorns
6 cardamom pods, crushed
4 whole cloves
2 cinnamon sticks, plus 1/4 teaspoon ground cinnamon
2 bay leaves
Kosher salt and freshly ground pepper
3 Cornish game hens (1 1/2 pounds), legs tied
4 tablespoons ghee, melted
1 teaspoon ground loumi
1 teaspoon ground coriander
2 tablespoons ghee
3 cloves garlic, minced
2 medium leeks, white and light-green parts only, halved and diced
1 medium onion, diced
1 tablespoon fresh thyme leaves
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cardamom
Pinch of cayenne pepper
Kosher salt and freshly ground pepper
1 cup dried yellow split peas, soaked overnight and drained (or quick-soaked according to package directions)
2 cups pearl couscous
4 cups baby spinach

Steps:

Make the Cornish game hens: Preheat oven to 500 degrees. In a large stockpot, bring stock, onions, garlic, peppercorns, cardamom, cloves, cinnamon sticks, bay leaves, 3 teaspoons salt, and 8 cups water to a simmer over medium-high heat.
Season hens with salt and pepper and place into the simmering poaching liquid, adding more water, if necessary, to cover hens. Poach for 10 minutes. Using a slotted spoon, carefully remove hens from poaching liquid and place them breast-side up on a parchment-lined rimmed baking sheet fitted with a wire rack. Strain poaching liquid, reserving 5 cups for couscous.
In a small bowl, stir to combine ghee, loumi, coriander, ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Brush ghee mixture all over the poached hens, then transfer to oven. Roast until skin is crisp and deep golden brown, about 8 minutes. Let rest 5 minutes before serving.
Make the couscous: In a large straight-sided skillet, heat ghee over medium. Add garlic, leeks, onion, thyme, cumin, coriander, cinnamon, cardamom, and cayenne; season with salt and pepper. Cook, stirring occasionally, until vegetables are softened, 3 to 5 minutes. Stir in split peas and 5 cups reserved poaching liquid; bring to a simmer. Cook for 5 minutes, then stir in couscous and cook until al dente, about 15 minutes. Fold in spinach and season with salt and pepper.
Halve hens through the breast and backbones, if desired. Spoon couscous onto a serving platter and top with hens.