Maple Mustard-glazed Hens with Corn and Pea Couscous

Name: Maple Mustard-glazed Hens with Corn and Pea Couscous
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 2
Cuisine: Global
Ingredients: 6 carrots (3/4 in. wide; 5 in. long; 6 oz. total; see notes), peeled; 237 milliliters frozen corn kernels; 680 grams Cornish hen (about; 118 milliliters couscous; 2 Tbsps Dijon mustard; 237 milliliters fat-skimmed chicken broth; 2 teaspoons dried green peppercorns or drained canned capers; 2 Tbsps maple syrup; 2 servings Salt and pepper; 113 grams cup fresh or frozen sugar snap peas

Maple Mustard-glazed Hens with Corn and Pea Couscous might be just the main course you are searching for. This recipe serves 2. One portion of this dish contains about 70g of protein, 50g of fat, and a total of 1077 calories. It is a good option if you're following a dairy free diet. Head to the store and pick up carrots, salt and pepper, cornish hen, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Remove neck and giblets from hen; reserve for another use or discard. Pull off and discard any pockets of fat. With poultry shears or kitchen scissors, split bird in half lengthwise through breastbone and backbone. Rinse halves and pat dry; set, skin up and slightly apart, on a lightly oiled rack in a foil-lined 10- by 15-inch baking pan. Arrange carrots slightly apart alongside.

Ingredients you will need

Carrot

Poultry

Equipment you will use

Kitchen Scissors

Poultry Shears

Baking Pan

Aluminum Foil

Roast in 425 regular or convection oven until hen is lightly browned, 20 to 25 minutes.

Equipment you will use

Oven

Meanwhile, in a small bowl, mix maple syrup and mustard. Rinse and string snap peas if using fresh.

Ingredients you will need

Maple Syrup

Sugar Snap Peas

Mustard

Equipment you will use

Bowl

Remove pan from oven and brush hen halves and carrots with mustard mixture, turning as needed to coat all sides. Set halves skin up on rack and continue roasting with carrots until meat at thigh bone is no longer pink (cut to test), 10 to 14 minutes longer.

Ingredients you will need

Carrot

Mustard

Bone

Meat

Equipment you will use

Oven

Frying Pan

About 8 minutes before hen is done, in a 1- to 1 1/2-quart pan over high heat, bring broth, corn, snap peas, and peppercorns to a boil. Stir in couscous. Cover pan and remove from heat; let stand until broth is absorbed and couscous is tender to bite, about 5 minutes.

Ingredients you will need

Peppercorns