Morrocan Style Roast Cornish Hens With Vegetables Recipes

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ROASTED CORNISH HENS WITH VEGETABLES



Roasted Cornish Hens with Vegetables image

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

6 medium potatoes, quartered
6 medium carrots, cut in half lengthwise and cut into chunks
1 large sweet onion, cut into wedges
1/2 cup butter, melted
2 teaspoons dried oregano
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons garlic salt
6 Cornish game hens (20 to 24 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 bacon strips

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 :

ROASTED CORNISH HEN



Roasted Cornish Hen image

Easy Roasted Cornish Hen, the perfect one-pot meal for any weeknight or holiday dinner! This recipe made the Cornish hen tasty and juicy! It's the most flavorful, comforting, and crowd-pleasing dish that everyone will love!

Provided by Rika

Categories     Main Course

Number Of Ingredients 18

2 Cornish Hens ((thawed) about 2 pounds each)
2 tbsp olive oil
2 tsp garlic powder
2 tsp onion powder
2 tsp Italian seasoning
1¾ tsp kosher salt ((or add more according to your liking))
1½ tsp paprika powder
black pepper ((to taste))
2 lemon wedges
a whole head of garlic ((halved))
6 rosemary sprigs ((divided))
kosher salt and pepper
1 pound small potatoes ((washed, scrubbed, and halved))
3-4 carrots ((peeled and chopped into large chunks, 2-inch lenghts))
1 large yellow onion ((chopped into large chunks))
1½ tbsp olive oil
salt and pepper ((to taste))
½ cup dry white wine ((such as Pinot Grigio, Sauvignon Blanc, and unoaked Chardonnay))

Steps:

  • Preheat the oven to 450°F.
  • Pat the cornish hen dry (including cavity) with paper towels.
  • In a small bowl, combine all dry rub seasoning mixture ingredients. Rub seasoning mixture over both sides and underneat the skin of the hen.
  • Season the cavity of the hen with salt and pepper then stuff with one lemon wedge, head of garlic halved, and 3 rosemary sprigs.
  • Tuck wing tips under the back of the hen; tie ends of legs together with twine.
  • Put the chopped vegetables in a large roasting pan, then drizzle with oil. Season with additional salt and pepper to taste then pour in the dry white wine.
  • Put the hens, breast side up, directly on top of vegetables. Make sure the hens are not touching the wine! Brush the hens on both sides with oil.
  • Roast the hens and vegetables, uncovered, for about 50-60 minutes (depending on the size) or until the internal temperature reaches 165°F and the vegetables are tender. Rotating the pan halfway through roasting.

Nutrition Facts : Calories 721 kcal, Carbohydrate 32 g, Protein 42 g, Fat 44 g, SaturatedFat 11 g, Cholesterol 227 mg, Sodium 1223 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

MORROCAN-STYLE ROAST CORNISH HENS WITH VEGETABLES



Morrocan-Style Roast Cornish Hens with Vegetables image

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

1 teaspoon caraway seeds
1 1/2 tablespoons salt
4 garlic cloves
1/4 cup mild honey
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons paprika
4 teaspoons ground cumin
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne
1 teaspoon black pepper
2 large zucchini (1 1/4 lb total), halved lengthwise and cut into 1 1/2-inch pieces
2 medium turnips (1/2 lb total), peeled, halved lengthwise, and cut crosswise into 1-inch-thick pieces
2 red bell peppers, quartered and cut into 1 1/2-inch pieces
1 1/2 lb butternut squash, peeled, seeded, and cut into 1 1/2-inch chunks
2 medium onions, cut lengthwise into 1-inch-thick wedges
1 (28-oz) can whole tomatoes, drained and chopped
1/2 cup chicken broth
4 (1 1/4- to 1 1/2-lb) Cornish hens, halved lengthwise
6 tablespoons chopped mixed fresh parsley, cilantro, and mint
Accompaniment: couscous

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



Roasted Cornish Hens image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h20m

Yield 2 servings

Number Of Ingredients 9

2 cornish hens, rinsed
1 lemon
4 cloves garlic, peeled
1 branch fresh rosemary or 2 teaspoons dried rosemary
1 tablespoon honey
1 tablespoon olive oil
Salt and pepper
1/4 cup white wine
1/2 cup chicken stock

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.

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.

MOROCCAN CORNISH GAME HENS RECIPE - (4.5/5)



Moroccan Cornish Game Hens Recipe - (4.5/5) image

Provided by á-25087

Number Of Ingredients 20

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
1 cup Essencia (orange Muscat wine) or late-harvest Riesling
2/3 cup chopped shallots (about 4 large)
1/2 cup orange juice
1 tablespoon honey
2 1/2 cups chicken stock or canned low-salt chicken broth
3 tablespoons chilled butter, cut into 3 pieces

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. Orange-Honey Sauce Whisk first 4 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1/2 cup, about 12 minutes. Add stock and simmer until sauce is reduced to 1 1/4 cups, about 20 minutes. Whisk in butter 1 piece at a time, allowing each piece to melt before adding next. Season with salt and pepper.

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