CORNISH HENS STUFFED WITH COUSCOUS WITH OKRA AND TOMATOES
Steps:
- 1. Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of the butter, the almonds and the honey and season with salt and pepper to taste. 2. Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the chicken, then rub each with the remaining butter and season with salt and pepper to taste. Season hens on all sides in an oven-proof saute pan and place in oven. 3. Roast for 35-40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining 1 cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper.
- Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of butter, the almonds, and the honey and season with salt and pepper to taste.
- Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the hens, then rub each with the remaining butter and season with salt and pepper, to taste. Season hens on all sides in an oven-proof saute pan and place in oven.
- Roast for 35 to 40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper.
- Heat oil in fry pan. Dredge okra in corn meal and fry until golden brown. Immediately toss with remaining ingredients.
BRAISED CORNISH HEN WITH APRICOTS AND DATES
Provided by Food Network
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees.
- Rehydrate the apricots by covering them with boiling water and steeping them for 10 minutes before draining and slicing into quarters. Pit and roughly chop the dates, mix them with the apricots, and set aside. Combine the sugar with all of the liquid ingredients. Bring to a boil and simmer 10 minutes, then set aside.
- Season the Cornish Hens, inside and out, with salt and pepper. Place 1 bay leaf and 1/2 teaspoon of dried thyme inside each bird and close the body cavity by tieing with twine or with a skewer or toothpicks so that the bird holds its shape.
- Brush the hens with olive oil, place them breast side down in a roasting pan, and roast for 20 minutes. At the end of 20 minutes, pour off any excess fat from the pan turn the birds breast side up and roast 20 minutes more. At the end of this 20 minute roasting period, add the apricots, dates, and the liquid to the roasting pan, and braise the contents of the pan together for another 25 minutes. Check the oven every so often to see that the liquid has not all evaporated. If it has, add enough water to keep the bottom third of the hens moist.
- At the end of the cooking time, allow the hens to rest 10 minutes before serving. Place one hen on each dish and pour some of the apricot and date sauce over the top.
JOYCE GOLDSTEIN'S CORNISH HENS WITH APRICOTS, TOMATOES AND SPICES
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.
CORNISH HENS WITH APRICOTS AND TOMATOES
Provided by Joan Nathan
Categories main course
Time 50m
Yield Twelve servings
Number Of Ingredients 11
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 .
Nutrition Facts : @context http, Calories 614, UnsaturatedFat 28 grams, Carbohydrate 37 grams, Fat 38 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 829 milligrams, Sugar 28 grams, TransFat 0 grams
JOYCE GOLDSTEIN'S CORNISH HENS WITH APRICOTS, TOMATOES AND SPICE
This sounds very interesting! I have a few of her cookbooks and she is an excellent cook. Have your butcher halve the hens if you are lazy like me. LOL You can use peanut oil instead of the chicken fat, but I want to try it with the chicken fat the first time I make it. Posted for ZWT 2010.
Provided by Scoutie
Categories Poultry
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 277.1, Fat 13.6, SaturatedFat 4, Cholesterol 12.1, Sodium 67.9, Carbohydrate 39, Fiber 4.5, Sugar 30.3, Protein 3.2
CORNISH GAME HENS WITH DRIED FRUIT AND HONEY
Categories Onion Braise Sauté Dried Fruit Almond Fall Honey Parsley Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add almonds; sauté until golden, about 8 minutes. Turn almonds out onto paper towels and drain. (Can be made 2 days ahead. Store airtight at room temperature.)
- Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions and sauté until beginning to brown, about 10 minutes. Add game hens, 2 cups water, chopped parsley, ginger, cinnamon, nutmeg, and cloves and bring to boil. Reduce heat to medium-low. Cover and simmer until game hens are cooked through, turning once, about 35 minutes. Using tongs, transfer game hen pieces to bowl.
- Degrease pan juices. Add honey, dried fruit, and raisins and simmer until fruit is tender, about 15 minutes. Return hen pieces to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm game hens in sauce over medium-low heat. Transfer to large platter. Sprinkle with almonds.
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