ROASTED CORNISH HENS WITH VEGETABLES
Roasting simply seasoned Cornish game hens and vegetables in one pan results in a full-flavored meal in one.-Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 1h35m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, combine first seven ingredients. Transfer to a large shallow roasting pan., Brush hens with oil; sprinkle with salt and pepper. Wrap a bacon strip around each hen; secure with a wooden toothpick. Tie legs together. Place, breast side up, over vegetables., Bake, uncovered, 1-1/4 to 1-3/4 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender. Remove hens to a serving platter; serve with vegetables.
Nutrition Facts :
MORROCAN-STYLE ROAST CORNISH HENS WITH VEGETABLES
Categories Chicken Poultry Vegetable Roast Dinner Spice Bell Pepper Turnip Butternut Squash Fall Winter Anniversary Gourmet Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 22
Steps:
- Preheat oven to 425°F.
- Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.
- Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.
- Cover pan tightly with foil and roast in middle of oven 1 hour. Uncover and roast until hens are browned and vegetables are tender, 20 to 30 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens.
ROASTED CORNISH HENS
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Pat the hens dry with a cloth. Slice lemon in half and squeeze juice into a medium bowl. Stuff hen cavities with half lemon, 2 cloves garlic and 1/2 branch of fresh rosemary. Add honey, oil and salt and pepper to lemon juice and blend together. Baste the hens with the lemon honey sauce. Place in a small roasting pan and roast for 20 minutes. Reduce heat and continue roasting for 20 to 30 minutes basting the hens occasionally. Roast the hens until the juices run clear from the thigh. Transfer hens to cutting board and let sit for 10 minutes. Place roasting pan on stove burner and stir in white wine. Bring to a simmer and scrape brown bits from bottom of pan. Stir in chicken stock and simmer. Serve hens hot with sauce.
MOROCCAN-STYLE CORNISH GAME HENS
Categories Chicken Game Poultry Vegetable Roast Dinner Spice Carrot Fall Winter Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
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.
MOROCCAN STYLE CORNISH HENS
Provided by simply beautiful eating
Yield 4
Number Of Ingredients 14
Steps:
- Make your marinade:
- Whisk together the lemon or limejuice, olive oil, garlic, oregano leaves, parsley, 1 teaspoon ras el hanout and salt in a bowl.
- Divide the marinade in between two large zipper bags. Take two hens and place in each bag. Press out air before sealing. Place them in the fridge and let it marinade at least 4 hours or better yet, overnight.
- When ready to roast the Cornish hens: Pre-heat the oven to 425F.
- Place the hens and their marinade in a 9 x 13 oven proof dish. Add water or broth and arrange the slices of the onion and shallots around the hens. Sprinkle the hens with freshly ground black pepper, paprika and the remaining teaspoon of ras el hanout.
- Roast for 20 minutes. Reduce the heat to 375F. Place in small potatoes and roast for another hour or 1 hour 15 minutes basting frequently, Always test the hens before serving to make sure the juices run clear and they are full cooked. Internal temperature should be 165F. Remove from oven and let rest for 10 minutes.
- Let them rest for 20 minutes, garnish with fresh additional fresh oregano and serve.
HARVEY'S MOROCCAN ROAST CHICKEN
Paprika, fresh mint, and lemon make the best rub for this roast chicken. It roasts slowly under the foil and turns out so juicy and flavorful. I throw baby carrots and cut potatoes in the bottom of the pan and it makes a full meal! For a spicier version of this recipe use 'hot' paprika. It seems like a lot of work to get all the spices together--but it's SO worth it. My husband asks for it once a week.
Provided by MONKEYCAT
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 2h30m
Yield 4
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- For the spice mix: Mix together in a bowl the cloves, pepper, fennel, sesame seeds, coriander, cumin, allspice, nutmeg, ginger and cardamom. Set aside.
- For the spice paste: Place the paprika, lemon juice, the spice mix (from Step 2), salt, chopped mint, black pepper and garlic cloves in a blender. Add 2 tablespoons of the olive oil and blend to until ingredients are mixed, about 6 or 8 pulses. Slowly add the additional olive oil if mixture seems too thick to spread. Blend just until mixture is a smooth paste.
- Spread potatoes and carrots in a roasting pan. Rub about 1/4 of the spice paste inside the cavity of the chicken. Rub the remainder of the paste on the outside of the chicken including the underside. Place the chicken directly on the carrots and potatoes. Pierce the 2 lemons all over with a fork, and place them into the chicken cavity.
- Tent the chicken with aluminum foil. Roast approximately 2 hours until the thickest part of the thigh reaches 180 degrees F (80 degrees C) and the juices run clear. Remove from the oven and let rest for about 10 minutes before serving.
Nutrition Facts : Calories 789 calories, Carbohydrate 32.7 g, Cholesterol 194.1 mg, Fat 45.2 g, Fiber 7.2 g, Protein 64.9 g, SaturatedFat 11.1 g, Sodium 1993 mg, Sugar 4.8 g
MOROCCAN-STYLE CORNISH HENS WITH COUSCOUS
Couscous with onions and raisins and seasoned with cumin delivers many levels of flavor with rich little Cornish hens, massaged with spices. How many birds you need for four guests will be determined by their size (the birds' and perhaps the guests', too). Whether you grill or roast them depends on your mood, your kitchen and the weather. The couscous could even be stuffing for smaller hens, one per person, roasted at 375 degrees for about 50 minutes.
Provided by Florence Fabricant
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
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.
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