Cornish Hens Stuffed With Couscous With Okra And Tomatoes
Serves: 6
Jolie Turcotte
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
47
Sourness
46
mins
Prep time (avg)
4.3
Difficulty
Ingredients:
3 cups
Chicken Stock (divided)1 cup
Dried Apricot (chopped)2 tbsps
Olive Oil2 cloves
Garlic (finely chopped)1 tsp
Allspice1 tsp
Cinnamon2 cups
Instant Couscous1
Salt3 tbsps
Unsalted Butter (divided)2 tsps
Honey2 cups
Corn Meal1 small
Red Onion (finely chopped)1 cup
Tomatoes (diced)2 tbsps
Red Wine Vinegar1 tbsp
Capers1 cup
Parsley (chopped)Directions:
1
Preheat oven to 375 degrees F
2
Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots
3
Heat the oil in a medium saucepan
4
Add the onions and garlic and cook until soft
5
Add the allspice and cinnamon and cook for 1 minute
6
Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes
7
Fluff with a fork and add 1 tablespoon of the butter, the almonds and the honey and season with salt and pepper to taste
8
Season the cavities of the hens with salt and pepper and fill with the couscous stuffing
9
Truss the chicken, then rub each with the remaining butter and season with salt and pepper to taste
10
Season hens on all sides in an oven-proof saute pan and place in oven
11
Roast for 35-40 minutes
12
Transfer the hens to a plate
13
Remove some of the fat from the roasting pan and place on the burner over medium heat
14
Add the remaining 1 cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup
15
Season with salt and pepper
16
Preheat oven to 375 degrees F
17
Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots
18
Heat the oil in a medium saucepan
19
Add the onions and garlic and cook until soft
20
Add the allspice and cinnamon and cook for 1 minute
21
Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes
22
Fluff with a fork and add 1 tablespoon of butter, the almonds, and the honey and season with salt and pepper to taste
23
Season the cavities of the hens with salt and pepper and fill with the couscous stuffing
24
Truss the hens, then rub each with the remaining butter and season with salt and pepper, to taste
25
Season hens on all sides in an oven-proof saute pan and place in oven
26
Roast for 35 to 40 minutes
27
Transfer the hens to a plate
28
Remove some of the fat from the roasting pan and place on the burner over medium heat
29
Add the remaining cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup
30
Season with salt and pepper
31
Heat oil in fry pan
32
Dredge okra in corn meal and fry until golden brown
33
Immediately toss with remaining ingredients