Joyce Goldsteins Cornish Hens With Apricots Tomatoes And Spices Recipes

SPICED YOGURT-MARINATED CORNISH HENS WITH SWEET ONION-ROASTED POTATOES

Steps:

• Combine the yogurt, coconut aminos, garlic, salt, peppercorns, turmeric, and ginger in a blender. Use a Microplane to grate in the zest of both lemons, then halve one and squeeze in the juice. Reserve the re-maining lemon for another purpose. Blend on high speed until smooth, about 1 minute.
• Rinse the hens under cool water, inside and out, and pat dry very well. Put them in a large bowl or pan and spoon about one third of the yogurt marinade into the cavities of the birds, spreading it around as best you can. Pour the rest of the marinade over the hens, using the spoon to make sure they're completely coated, tops and bottoms, including the wings and crevices between the legs and breasts.
• Cover and marinate in the fridge for at least 16 hours or up to 2 days.
• About half an hour before you're ready to cook the hens, remove them from the fridge to take the chill off. Heat the oil in a wide, heavy skillet over medium heat until shimmery. Add the onions and 1½ teaspoons of the salt. Stir well, and cook, stirring occasionally, until the onions start to soften and release liquid, about 3 minutes. Reduce the heat to a gentle simmer, stirring occasionally, until all the liquid has evaporated and the onions have a creamy texture, turn a deep golden color, and taste very sweet, about 20 minutes.
• Preheat the oven to 450°F. Spread the potatoes on a large sheet pan, sprinkle with the remaining 1½ teaspoons of salt, and toss well. Add the cooked onion mixture, stir well, and spread them to make a bed for the hens-a snug single layer in the center of the pan.
• Take the hens out of the marinade (don't scrape any off, but do leave behind anything left in the bowl) and put them on the potato-onion mixture, with a few inches of space between each one. Roast until the hens are golden brown with some dark patches and poking the thighs reveals juices with no trace of pink (a thermometer inserted into the thickest part of the breast should register 150°F), 40 to 45 minutes.
• Let the hens rest in the pan for 15 minutes, then transfer to a platter to serve.

CORNISH HENS WITH APRICOTS AND TOMATOES

Steps:

• Melt six tablespoons of chicken fat or oil in a large pan or skillet. Sprinkle the hens with salt, pepper and one teaspoon of the cinnamon.
• In another large pan, add the remaining chicken fat or oil and the onions, and cook over low heat for five minutes or until the onions are transparent. Add the remaining three teaspoons of cinnamon and the cloves and cook for about three more minutes, stirring occasionally.
• Coarsely chop half of the soaked apricots and set aside. Add about one-half cup of reserved tomato liquid to the remaining half of the soaked apricots and puree in a processor or blender. Take the pureed apricots, the chopped tomatoes, one cup of the chicken stock and add them to the onion mixture. Simmer, uncovered, for five minutes.
• Puree two cups of the onion mixture. Return to pan, add the chopped apricots, brown sugar and chicken stock and enough liquid to make a medium-thick sauce.
• In a casserole large enough to hold the meat in one layer, place half the sauce. Add the hens and cover with the remaining sauce. Bake, covered, in a 350-degree oven for 30 minutes, or until done .

CORNISH HENS ROASTED WITH SUN-DRIED-TOMATO-AND-ROSEMARY BUTTER

Steps:

• Preheat the oven to 425 degrees. Stir together the butter, tomatoes, rosemary, 1 teaspoon of salt, pepper and lemon juice. Using 1 teaspoon of salt for each, salt and pepper the hens inside the cavity and over the skin. Loosen the skin over the breasts and thighs to make pockets. Place 2 tablespoons of butter mixture in each pocket. Rub any remaining mixture over the outside of the hens.
• Place the hens in a large roasting pan breast side down. Roast for 20 minutes. Lower the oven temperature to 375 degrees. Roast until just cooked through, about 30 minutes longer. Split the hens in half lengthwise. Place half a hen on each of 8 plates and serve with mascarpone polenta (see recipe).

APRICOT-GLAZED CORNISH HENS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a cookie sheet generously with cooking spray.
• Combine apricot preserves, Sriracha, Worcestershire, and butter in a small pot and melt over medium heat. Stir constantly to prevent from sticking.
• Clean hens and pat dry with paper towels. Coat outsides and insides with oil. Season with mango-habanero seasoning; insert sprigs of basil inside of the hens.
• Place hens on the prepared cookie sheet and cover with foil.
• Cook in the preheated oven for 45 minutes. Remove foil and baste with apricot glaze. Put back in the oven and cook until no longer pink in the centers, about 15 minutes more. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).

JOYCE GOLDSTEIN'S CORNISH HENS WITH APRICOTS, TOMATOES AND SPICE

Steps:

• Heat 6 tablespoons schmaltz or peanut oil in a large saucepan.
• Sprinkle the hens with salt, pepper and 1 teaspoon cinnamon and brown.
• In another saucepan heat the remaining chicken fat or peanut oil, add the onions and cook over low heat 5 minutes, or until the onions are transparent.
• Add the remaining 3 teaspoons cinnamon and cloves and cook for about 3 more minutes, stirring occasionally.
• Add about 1/2 cup reserved tomato liquid.
• Puree half the soaked apricots in a food processor or blender, and coarsely chop the rest.
• Add the pureed apricots, the diced tomatoes and 1 cup chicken stock to the onion mixture. Simmer, uncovered, 5 minutes.
• Puree 2 cups of the onion mixture.
• Return to the pan, add the remaining apricots, brown sugar and chicken stock and add enough liquid to make a medium-thick sauce.
• In a large casserole place half the sauce.
• Add hens and cover with remaining sauce.
• Bake the poultry, covered, in a 350 degree preheated oven until done, about 30 to 40 minutes.
• Let rest 5 minutes and enjoy!