Moroccan Cornish Game Hens Recipe 455

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MOROCCAN STYLE CORNISH HENS



Moroccan Style Cornish Hens image

Provided by simply beautiful eating

Yield 4

Number Of Ingredients 14

⅔ cup freshly squeezed lemon or lime juice
⅔ cup extra virgin olive oil
4 cloves of garlic, peeled and minced
2 tablespoons fresh oregano leaves, roughly chopped
2 tablespoons fresh flat leaf parsley, roughly chopped
2 teaspoons Ras El Hanout Spice, divided
1 teaspoon Kosher salt
4 Cornish game hens (about 1 pound each), rinsed and dried thoroughly with paper towels
1 cup water or broth
½ small sweet onion, sliced thinly
½ teaspoon black pepper, freshly ground
½ teaspoon sweet paprika
12 baby red or gold potatoes
2 - 3 shallots, sliced in half

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.

MOROCCAN CORNISH GAME HENS



Moroccan Cornish Game Hens image

Moroccan recipes are so flavorful and delicious and this recipe sounds wonderful. Prep time does not include marinating time. Not sure where I originally found this recipe -- it has been in my recipe file for a long time. Posting here for safe-keeping.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 31m

Yield 8 serving(s)

Number Of Ingredients 12

4 large oranges, sliced
2 cups dates, pitted (about 8 oz.)
4 Cornish hens (1 1/2 pounds ea.)
2 cups fresh cilantro stems (cilantro sprigs)
1/2 teaspoon ground cardamom
2 teaspoons ground cumin
1/4 teaspoon ground coriander
12 garlic cloves
1/2 cup pimento stuffed olive
1/2 cup balsamic vinegar
1/2 cup marsala wine
1/4 cup honey

Steps:

  • Arrange orange slices in a 2 quart (13 x9 ) baking dish and sprinkle evenly with dates.
  • Remove and discard giblets and neck (if included) and rinse hens with cold water. Pat dry. Remove skin & excess fat. Split hens in half lengthwise. Place hen halves, meaty side up, on top of dates. Prepare paste. Place cilantro in food processor; pulse 4 times or until coarsely chopped. Add cardamom, cumin, coriander and garlic. Process until finely chopped. Place cilantro mixture onto hens; arrange olives around hens.
  • Prepare marinade. Combine vinegar, wine, & honey; stir well with a whisk until well blended. Slowly pour over hens. Cover and marinade in refrigerator 2-24 hours, basting once with vinegar mixture.
  • Preheat oven to 250 degrees F. Uncover hens and bake at 250 for 1 hours 25 minute or until juices run clear. Baste occasionally with the vinegar mixture. Shield wings with foil, if needed.

MOROCCAN-STYLE CORNISH GAME HENS



Moroccan-Style Cornish Game Hens image

Categories     Fruit     Garlic     Herb     Olive     Bake     Fall     Bon Appétit

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.

ROASTED CORNISH GAME HENS



Roasted Cornish Game Hens image

Go for a different kind of bird by stuffing and cooking the Neelys' Roasted Cornish Game Hens recipe from Down Home with the Neelys on Food Network.

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h20m

Yield 6 servings

Number Of Ingredients 9

1 tablespoon salt
2 tablespoons lemon-pepper
1 tablespoon dried basil
1 tablespoon poultry seasoning
2 tablespoons olive oil
6 Cornish game hens, about 1 1/2 pounds each, rinsed and dried thoroughly
1 green bell pepper, large dice
2 stalks celery, large dice
1 onion, large dice

Steps:

  • Preheat oven to 375 degrees F.
  • In a small mixing bowl, stir together salt, lemon pepper, dried basil and poultry seasoning. Rub olive oil all over the hens and season each with the salt mixture. Place the hens on a baking sheet pan with plenty of space between them. You may need to use 2 pans. Loosely stuff the cavities of each hen with some green bell pepper, celery and onion. Roast the hens in the preheated oven for about 1 hour or until an instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F and the juices run clear. Remove the hens from the oven, loosely tent with foil and let rest 10 minutes before carving or serving.

MOROCCAN-STYLE CORNISH GAME HENS



Moroccan-Style Cornish Game Hens image

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

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

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 WITH COUSCOUS



Moroccan-Style Cornish Hens with Couscous image

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

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.

BAKED CORNISH GAME HENS



Baked Cornish Game Hens image

Cornish game hens stuffed with a vegetable mixture, then roasted. A Cornish game hen recipe that I found and tweaked a bit for the taste and size of our small family, but it would be very easy to adjust it to fit your needs. It goes well with oven-roasted potatoes.

Provided by JMRYGH

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 2h

Yield 4

Number Of Ingredients 11

2 Cornish game hens
½ cup melted butter
½ onion, chopped
½ stalk celery, chopped
¼ green bell pepper, chopped
1 (4.5 ounce) can mushrooms, drained and chopped
2 cloves garlic, minced
1 tablespoon dried basil
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley
¼ cup melted butter

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl combine the 1/2 cup melted butter, onion, celery, bell pepper, mushrooms, garlic, basil, oregano and parsley.
  • Season hens inside and out with salt and pepper to taste, then stuff with equal amounts butter/vegetable mixture. Place stuffed birds in a 9x13 inch baking dish, breast side up. Drizzle with 1/4 cup melted butter.
  • Cover dish and bake in the preheated oven for 1 1/2 hours. Remove cover and brown at 500 degrees F (260 degrees C).

Nutrition Facts : Calories 476.2 calories, Carbohydrate 4.5 g, Cholesterol 166.8 mg, Fat 45.2 g, Fiber 1.7 g, Protein 14.3 g, SaturatedFat 24.8 g, Sodium 421 mg, Sugar 1.8 g

MOROCCAN STYLE BALSAMIC CORNISH GAME HENS



Moroccan Style Balsamic Cornish Game Hens image

I've made this recipe often in the past, and while putting together my LJ recipe entry list (see http://www.julesong.com/cook/LJentry-recipes.htm ) I discovered it again! I adapted it to our tastes. It was one of our favorites, is perfect for romantic dinners, and it's absolutely delicious! Although it's easy to make, it takes a bit of time but is worth every minute. In my Sunday, February 10th, 2002 LJ entry, and her original was posted by KC at Gail's Recipe Swap. Thanks, KC! She said "I always add lots of extra olives and dates. They taste wonderful. I have even caught friends in the kitchen looking through the pan for more olives and dates."

Provided by Julesong

Categories     Poultry

Time 1h40m

Yield 2 serving(s)

Number Of Ingredients 14

1 large orange, thinly sliced
2 Cornish hens
6 tablespoons chopped fresh cilantro, divided
8 garlic cloves, finely chopped
1 1/2 teaspoons cumin, divided
1 cup tawny port
1 cup sherry wine
1/4 cup olive oil
1/4 cup balsamic vinegar (balsamic preferred) or 1/4 cup red wine vinegar (balsamic preferred)
2 tablespoons honey, to taste
20 whole pitted dates (or more to taste)
10 large green pitted olives (or more to taste)
salt & freshly ground black pepper, to taste
1 teaspoon butter, for sauce (optional)

Steps:

  • Rinse the game hens under running water. Pat dry and cut them in half lengthwise (kitchen scissors work fine).
  • Arrange orange slices in bottom of a 9x13" 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. Wash your hands well with soap and hot water.
  • Whisk together port, sherry, oil, vinegar, and honey in small bowl. Taste it to see if the mixture is to your taste, then if it is, pour over hens. (There is quite a difference between the taste of balsamic vinegar - which is sweet - and red wine vinegar, so if you use wine vinegar you'll definitely want to taste the mixture and adjust the amount of honey to your preference before pouring it over the hens.).
  • Tuck dates and olives between hens and season with salt and pepper.
  • Cover and refrigerate at least 12 hours or overnight, turning hens once. (I've made this recipe beginning in the morning and marinated it 6-8 hrs during the day, too, and it was still delicious.).
  • Remove hens from refrigerator and place on counter, covered, for at least 30 minutes. (You don't want to put a chilled baking dish straight into a preheated oven.) Preheat oven to 375 degrees.
  • Turn the hens skin side up, then bake hens with marinade, dates and olives until hens are cooked through, basting occasionally, about 40 minutes.
  • Transfer hens, dates and olives to serving platter. Discard orange slices. Pour the pan juices into a heavy small saucepan.
  • Add remaining 1/4 teaspoon cumin and 1 tsp butter and simmer until reduced to about half, whisking frequently, about 5 minutes.
  • Season to taste with salt and freshly ground black pepper. Spoon some sauce over hens. Sprinkle with remaining 2 tablespoon chopped fresh cilantro.
  • Serve, passing remaining sauce separately in a gravy or sauce bowl.
  • Note: when I first made this recipe, I didn't have fresh cilantro on hand, and couldn't even find dried in our herb stash, which surprised me. Mike collects herbs and spices, and we have a huge collection in the pantry. (I call him Condiment Man.) I had a bunch of a nice Italian dried herb mix (basil, oregano, marjoram, thyme, rosemary, savory, sage), so used that instead. I know it's not really an equivalent to cilantro, but it smelled wonderful anyhow and it tasted great, too. I also add lots more green olives and dates, which the recipe reflects :)
  • Note #2: if you want/need to serve more than two people, you can use the above marinade for up to 6 hens, then you'll need to begin adding more ingredients.

CORNISH GAME HENS



Cornish Game Hens image

These hens look festive and were something different from the usual ham or turkey. They're simple to make, and each person gets an attractive individual serving.-Karen Darrell, Wood River, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 6 servings.

Number Of Ingredients 12

6 Cornish game hens (20 to 24 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup butter, melted
1/4 cup orange juice
1/4 cup honey
SAUCE:
1/2 cup orange juice
2 tablespoons honey
1/2 teaspoon cider vinegar
1 tablespoon cornstarch
1 tablespoon cold water

Steps:

  • Place hens on a rack in a shallow baking pan. Tie legs with kitchen string if desired. Sprinkle with salt and pepper. Combine the butter, orange juice and honey; spoon over hens. Bake, uncovered, at 350° for 1 hour or until a thermometer reads 165° and juices run clear, basting every 15 minutes., In a small saucepan, combine the orange juice, honey and vinegar. Combine cornstarch and water until smooth; stir into orange juice mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with hens.

Nutrition Facts :

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From yummly.com


MOROCCAN-STYLE ROAST CORNISH HENS WITH VEGETABLES : RECIPES : …
1 teaspoon caraway seeds. 1 1/2 tablespoons salt. 4 cloves garlic. 1/4 cup mild honey. 1/4 cup fresh lemon juice. 2 tablespoons olive oil. 2 tablespoons paprika
From cookingchanneltv.com


ROASTED CORNISH GAME HENS - FOOLPROOF LIVING
2021-10-24 To roast the Cornish hens: Pre-heat the oven to 425 degrees. Arrange slices of onion at the bottom of a casserole dish or a large ducth oven. Place hens, the marinade, and water on the bed of onions. Sprinkle the hens with freshly ground black pepper. If preferred, slice a fresh lime and place it around the birds.
From foolproofliving.com


25 RECIPES FOR CORNISH GAME HENS » FAST AND FUN MEALS
2022-04-29 Insert the meat thermometer into the thickest part of the hen’s thigh. If it reads at least 165 degrees F, then it’s good to go. You can also cut into the hen’s thigh if you don’t have a meat thermometer. If the juices run clear, then they can be served.
From fastandfunmeals.com


MOROCCAN-STYLE ROAST CORNISH HENS WITH VEGETABLES RECIPE
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.
From cookingchanneltv.com


HARISSA ROASTED CORNISH HENS STUFFED WITH DATES AND ... - THE …
2016-10-17 Pat the hens dry with a paper towel. Use your index finger to loosen the skin on the top of the hen and slip a thin slice of butter under the skin on top of each breast. Add half of the chopped rosemary leaves in and push around to spread out the butter carefully. Repeat for each hen. Place 2 garlic cloves, 2 of the chopped dates and the two ...
From thelemonapron.com


THE ULTIMATE ROASTED CORNISH GAME HENS
2012-08-09 Preheat oven to 450F. Remove birds from wrapping, remove gizzards (inside stuff) and pat dry inside and out. Place a cooling rack on a baking pan. Place them breast-side up on the cooling rack inside of the pan. In a bowl combine the butter, garlic, rosemary, thyme to make a soft, but spreadable herbed butter.
From thekitchenwhisperer.net


HOW TO COOK CORNISH GAME HENS ASIAN STYLE - EXPERIMENTAL …
Pour the liquid into a stainless steel pan and bring to a boil, then reduce the heat and simmer for 5 minutes. Place the baking pan with the Cornish Hens in it on the center rack of your oven and bake for 10 minutes. Remove the baking pan from the oven and baste the Cornish Hens with the sauce in the pan well. Reduce the heat of the oven to 375 ...
From experimentalhomesteader.com


CORNISH HEN (CORNISH GAME HEN) - RASA MALAYSIA
2022-05-22 Instructions. Preheat the oven to 375 ° F (190 ° C). Rinse and pat dry the cornish hen with paper towels. Make sure the cavity is dry. Add the garlic inside the cavity. Close the cavity by using 3 toothpicks. In a small bowl, add the olive oil (butter), honey, sambal oelek and salt together. Stir to mix well.
From rasamalaysia.com


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