Moroccan-Style Roast Cornish Hens With Vegetables
Serves: 5
Branson Greenfelder
1 January 1970
Based on User reviews:
41
Spice
45
Sweetness
53
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 tsp
Caraway Seeds1.5 tbsps
Salt1 cup
Mild Honey1 cup
Lemon Juice (fresh)2 tbsps
Olive Oil2 tbsps
Paprika4 tsps
Ground Cumin2 tsps
Ground Ginger1.5 tsps
Ground Cinnamon1 tsp
Cayenne1 tsp
Ground Black Pepper1 cup
Chicken Broth2 tbsps
Parsley (chopped fresh)2 tbsps
Cilantro (chopped fresh)2 tbsps
Mint (chopped fresh)Directions:
1
Preheat oven to 425 degrees F
2
Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin
3
Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife
4
Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper
5
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
6
Stir tomatoes and broth into vegetables
7
Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan
8
Cover pan tightly with foil and roast in middle of oven 15 minutes
9
Uncover and roast until hens are browned and vegetables are tender, 45 minutes more
10
Skim fat from cooking liquid
11
Sprinkle herbs on top and spoon some cooking liquid over hens