Morrocan-Style Roast Cornish Hens with Vegetables is a dairy free recipe with 8 servings. This recipe covers 47% of your daily requirements of vitamins and minerals. One portion of this dish contains around 61g of protein, 45g of fat, and a total of 989 calories. If you have pepper, caraway seeds, accompaniment: couscous, and a few other ingredients on hand, you can make it. To use up the honey you could follow this main course with the Honey Gingerbread as a dessert. From preparation to the plate, this recipe takes roughly 4 hours and 45 minutes.
Instructions
1
Preheat oven to 425F.
Equipment you will use
Oven
2
Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin. Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife.
Ingredients you will need
Caraway Seeds
Coffee
Garlic
Ground Meat
Salt
Equipment you will use
Chefs Knife
Rolling Pin
3
Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.
Ingredients you will need
Lemon Juice
Pepper
Spices
Honey
Cooking Oil
Equipment you will use
Whisk
Bowl
4
Put zucchini, turnips, bell peppers, butternut squash, and onions in an oiled large roasting pan, then add half of spice mixture and toss until well coated. Stir tomatoes and broth into vegetables.
Ingredients you will need
Butternut Squash
Bell Pepper
Vegetable
Tomato
Zucchini
Turnip
Onion
Broth
Equipment you will use
Roasting Pan
5
Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.
Ingredients you will need
Vegetable
Equipment you will use
Bowl
Frying Pan
6
Cover pan tightly with foil and roast in middle of oven 1 hour. Uncover and roast until hens are browned and vegetables are tender, 20 to 30 minutes more. Skim fat from cooking liquid.
Ingredients you will need
Vegetable
Equipment you will use
Aluminum Foil
Oven
Frying Pan
7
Sprinkle herbs on top and spoon some cooking liquid over hens.