Mediterranean Cornish Hens Recipes

MEDITERRANEAN CORNISH HENS

Steps:

• Preheat the oven to 450 degrees F. Cut the hens in half with kitchen shears, cutting along one side of the breastbone. Place the hens on a rimmed baking sheet, cut-side down; season with salt and pepper. Scatter the lemon slices over and around the hens. Roast until the hens are golden, about 20 minutes.
• Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the onion and a pinch of salt. Cook, stirring occasionally, until softened, 3 minutes. Add the couscous and cook, stirring occasionally, until lightly toasted, 3 minutes. Add the broth; season with salt and pepper. Bring to a simmer, then reduce the heat to low. Cover and cook until most of the liquid is absorbed, about 8 minutes. Stir in the zucchini, cover and cook until tender, about 3 more minutes; set aside.
• Combine the honey, cumin, paprika and lemon juice. Brush on the hens and continue roasting until cooked through, 5 to 7 more minutes.
• Stir the cilantro and lemon zest into the couscous and season with salt and pepper. Serve with the hens and drizzle with any pan juices.

TUSCAN GRILLED CORNISH HENS

Steps:

• Sprinkle the Cornish hens with 1 teaspoon salt on each side.
• Combine the olive oil, lemon zest, lemon juice, garlic, rosemary, and 1 teaspoon pepper in a ceramic or glass dish just large enough to hold the flattened hens. Add the hens, and turn to coat. Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight, turning once or twice.
• When ready to grill, prepare a hot charcoal fire on one side of a grill (or turn a gas grill on low heat). Spread 1/4 of the coals across the other side of the grill. Place the hens on the cooler side skin-side up and weigh them down with a gratin dish with a foil-wrapped brick inside.
• Cook for 12 minutes, until the underside is golden brown. Turn the hens skin-side down, weigh them down again, and cook for another 12 minutes until the skin is golden brown and the hens are cooked through.
• Place the lemon halves on the cool side of the grill, cut-side down, for the last 10 minutes of cooking. Remove the Cornish hens and lemons to a plate or cutting board, cover with aluminum foil, and allow to rest for 5 minutes. Cut the hens in half, sprinkle with fleur de sel, and serve with the grilled lemon halves.

MOROCCAN-STYLE CORNISH HENS WITH COUSCOUS

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.

GRILLED MEDITERRANEAN CORNISH GAME HENS

Steps:

• Mix spices in a small bowl.
• Rub all over hens and grill immediately, or cover airtight and refrigerate up to 24 hours.
• Heat barbecue grill.
• Place hens, skin side down, 4 to 6 inches above heat source.
• Grill 20 to 30 minutes, turning once, until meat is opaque near the bone and juices run clear when thigh is pierced.
• Serve with lemon wedges.
• Enjoy!

CORNISH GAME HENS WITH GARLIC AND ROSEMARY

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
• Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
• Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.