CORNISH GAME HENS WITH SAFFRON, OLIVES, AND LEMON CONFIT
Steps:
- Preheat the oven to 350 degrees F.
- Mix the ginger, saffron, olive oil, onion, and garlic together. Heat a large saute pan over medium-high heat. Add the oil mixture and cook until the onions soften, about 8 minutes.
- Carefully add 2 cups of water to the mix and bring to simmer. Add the hens, skin side down into and cook for 10 minutes at a very low simmer. Remove only the hens to a baking dish, keeping the sauce warm over a low heat. Put the hens in oven and bake until it is cooked through, about 45 minutes. Serve on warm plate, hens first, then garnish with lemon and olives. Pour reserved sauce over hens.
GREEK-SPICED GAME HEN WITH CLEMENTINES, ARTICHOKES, AND OLIVES
Categories Citrus Fruit Game Olive Poultry Roast Christmas Quick & Easy Lunch Spice Artichoke Fall Winter Party Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 2 servings; can be doubled
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F. Sprinkle game hen with salt and pepper. Using fingers, loosen skin and rub spice blend between meat and skin.
- Slice unpeeled clementines crosswise. Arrange clementines, artichoke hearts with juices from jar, and olives in single layer in 13x9-inch metal baking pan. Place hen atop clementine mixture.
- Roast hen until golden and cooked through, about 25 minutes. Brush with pan juices. Transfer 1 hen half to each of 2 plates. Place baking pan atop burner over medium-high heat. Spoon off excess fat. Add wine to clementine mixture in baking pan. Cook until liquid is reduced to 1/4 cup, about 2 minutes. Spoon sauce over hen halves. Spoon clementine mixture alongside and serve.
CORNISH GAME HENS WITH ARTICHOKES AND POTATOES
The sides bake with the game hens to save time and clean up. Each bird serves two; so they are halved with a heavy knife or kitchen shears just before serving. From Better Homes and Gardens
Provided by AZPARZYCH
Categories Potato
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F.
- In a large bowl, combine lemon juice, snipped oregano, olive oil, garlic, snipped thyme, salt, and pepper. Add artichoke hearts and potato; toss gently to coat. Using a slotted spoon, transfer artichokes and potato to another bowl; reserve garlic mixture.
- Rinse hens; pat dry with paper towels. Tie drumsticks to the tails using 100-percent-cotton string. Tie wing tips to the breasts. Brush hens with some of the garlic mixture. Arrange hens on one side of a rack in a large roasting pan. Arrange artichoke hearts and potato on the opposite side of rack. Drizzle hens and vegetables with remaining garlic mixture.
- Place roasting pan on middle rack of oven. Roast about 50 minutes or until juices of the hens run clear (180 degrees F) and vegetables are tender.
- Arrange hens on a serving platter. Using a slotted spoon, transfer vegetables to platter. If desired, garnish platter with lemon slices, oregano leaves, and thyme sprigs.
- Using kitchen shears or a long heavy knife, cut the string between drumsticks and around breasts. Carefully cut hens in half lengthwise.
Nutrition Facts : Calories 484.5, Fat 14, SaturatedFat 3.3, Cholesterol 309.9, Sodium 561.9, Carbohydrate 15.4, Fiber 4.1, Sugar 0.9, Protein 71.1
CORNISH GAME HENS WITH PRESERVED LEMONS AND OLIVES
Make and share this Cornish Game Hens With Preserved Lemons and Olives recipe from Food.com.
Provided by Para_chan
Categories Whole Chicken
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 13
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
MOROCCAN-SPICED GAME HEN
Steps:
- Preheat oven to 450°F. Combine garlic and salt in small bowl. Using fork, mash into paste. Mix in ginger, cumin, coriander and cayenne. Loosen skin of each game hen quarter, creating pocket but leaving skin attached. Rub seasoning mixture onto meat under loosened skin, dividing equally. Arrange quarters in shallow roasting pan. Season lightly with salt and pepper.
- Bake until cooked through and juices run clear when thigh meat is pierced, about 25 minutes. Transfer hen quarters to platter and serve.
GREEK YOGURT CORNISH GAME HENS
Perfect for a nice summertime meal on the patio. Serve with extra Greek yogurt or some chile sauce for dipping.
Provided by Shyla Lane
Categories Everyday Cooking
Time 2h45m
Yield 2
Number Of Ingredients 11
Steps:
- Place Cornish game hens in a large resealable plastic bag.
- Mix Greek yogurt, lemon juice, paprika, olive oil, garlic salt, thyme, black pepper, oregano, rosemary, and savory together in a small bowl. Pour yogurt mixture over game hens, turning to coating them completely and get some of the mixture into their cavities. Seal bag, removing as much air as possible, and refrigerate, 2 hours to overnight.
- Preheat grill for low heat and lightly oil the grate.
- Remove game hens from bags and pat dry. Discard yogurt mixture. Grill until skins starts to brown, about 3 minutes per side. Cover grill and cook game hens, rotating if needed, until an instant-read thermometer inserted into the thickest parts of the thigh, near the bone, reads 165 degrees F (74 degrees C), 15 to 20 minutes.
- Remove game hens from the grill and slice open on the breast side, flattening them out like open books. Return to the grill, cut-side down, cover grill, and cook until browned, about 4 minutes.
Nutrition Facts : Calories 365.6 calories, Carbohydrate 3.1 g, Cholesterol 159.1 mg, Fat 26.1 g, Fiber 0.8 g, Protein 28.2 g, SaturatedFat 7.9 g, Sodium 551.8 mg, Sugar 1.7 g
GREEK STYLE ROASTED GAME HENS
This is from my Eat Well Stay Well cookbook. I haven't tried it yet, but I'm typing it up for ZWT II. Serves 4.
Provided by dicentra
Categories Poultry
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425. In a small saucepan bring 1 cup of water to boil. Add the sun-dried tomatoes and cook for 5 minutes to blanch.
- Reserving 2 tablespoons of the cooking liquid, drain the tomatoes. Place the reserved cooking liquid in a medium bowl. When cool enough to handle, coarsely chop the sun-dried tomatoes and add them to the bowl.
- Add the mint, olives, raisins, garlic, lemon zest, and salt to the sun-dried tomatoes, stirring to combine. Using your fingers, carefully lift the game hens' breast skin and as much of the thigh skin as you can without tearing it.
- Place ¼ of the stuffing mixture under the skin of each hen half.
- Place the hens, skin side up, on a rack in a roasting pan, and roast for 25 minutes or until they are cooked through. Remove the skin before eating.
Nutrition Facts : Calories 190.1, Fat 5.1, SaturatedFat 1.2, Cholesterol 108.8, Sodium 374.2, Carbohydrate 10.8, Fiber 1.6, Sugar 6.7, Protein 25.1
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- Preheat oven to 450°F. Sprinkle game hen with salt and pepper. Using fingers, loosen skin and rub spice blend between meat and skin.
- Slice unpeeled clementines crosswise. Arrange clementines, artichoke hearts with juices from jar, and olives in single layer in 13x9-inch metal baking pan. Place hen atop clementine mixture.
- Roast hen until golden and cooked through, about 25 minutes. Brush with pan juices. Transfer 1 hen half to each of 2 plates. Place baking pan atop burner over medium-high heat. Spoon off excess fat. Add wine to clementine mixture in baking pan. Cook until liquid is reduced to 1/4 cup, about 2 minutes. Spoon sauce over hen halves. Spoon clementine mixture alongside and serve.
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