Couscous-Stuffed Cornish Hens

Name: Couscous-Stuffed Cornish Hens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 118 milliliters canned low-sodium chicken broth or homemade stock; 1 Tbsp cooking oil; 1 kilograms Cornish hens (about each); 118 milliliters couscous; 59 milliliters dried apricots, chopped; 0 teaspoons ground cinnamon; 4 servings Fresh-ground black pepper; 3 teaspoons honey; 4 servings Salt; 59 milliliters slivered almonds; 3 Tbsps water

Couscous-Stuffed Cornish Hens might be just the main course you are searching for. This recipe serves 4. This recipe covers 25% of your daily requirements of vitamins and minerals. One serving contains 791 calories, 53g of protein, and 51g of fat. Head to the store and pick up slivered almonds, apricots, ground cinnamon, and a few other things to make it today. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat the oven to 35

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Oven

Toast the nuts in the oven until golden brown, 5 to 10 minutes.

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Toast

Nuts

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Oven

Remove. Raise the heat to 42

In a small saucepan, bring the broth, the apricots, and 1/4 teaspoon salt to a simmer over moderately high heat.

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Apricot

Broth

Salt

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Sauce Pan

Remove from the heat and stir in the couscous. Cover and let sit for 5 minutes. Fluff with a fork.

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Couscous

Add the almonds, 1/2 tablespoon of the butter, 1 1/2 teaspoons of the honey, the cinnamon, and 1/8 teaspoon each salt and pepper.

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Salt And Pepper

Cinnamon

Almonds

Butter

Honey

Fill the cavities of the hens with the couscous mixture. Twist the wings of the hens behind their backs and, if you like, tie the legs together.

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Couscous

Chicken Wings

Put the hens, breast-side up, in a small roasting pan. Coat the hens with the oil; sprinkle with 1/8 teaspoon each salt and pepper. Dot with the remaining 1 tablespoon butter.

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Salt And Pepper

Butter

Cooking Oil

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Roasting Pan

Roast the hens for 25 minutes. Baste them with the pan juices and drizzle with the remaining 1 teaspoon honey. Continue roasting until just done, 10 to 15 minutes longer.

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Honey

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Frying Pan

When the hens are done, transfer them to a plate and leave to rest in a warm spot for about 5 minutes. Spoon the fat from the roasting pan and add the water to the juices. Cook over moderate heat, scraping the bottom of the pan to dislodge any brown bits, until reduced to 1/4 cup, about 3 minutes.

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Water

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Roasting Pan

Add a pinch each of salt and pepper.

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Salt And Pepper

Cut the hens in half and serve with the stuffing and pan juices.

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Stuffing

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Frying Pan

Wine Recommendation: This exotic dish calls for an equally exotic wine, like a delicious Australian smillon, a not-too-dry white with hints of tangerine and almonds.

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Tangerine