- Cook Time
- Prep Time
Moroccan Cornish Hens:
- 8 Cornish hens or 2 whole chickens
- 1 tablespoon oil
- 2 onions, cut in half and then sliced into semi-circular rings
- 1 teaspoon freshly grated ginger
- 4 cloves garlic, crushed
- 1 tablespoon finely chopped fresh mint leaves
- 1 tablespoon finely chopped fresh coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon honey
- 1 (14 ounce) container diced tomatoes
- 1 teaspoon chili flakes
- 1 teaspoon dried oregano
- 1 teaspoon coarsely ground black pepper
- 1⁄2 cup prepared couscous
Pine Nut Couscous:
- 2 cups couscous
- 1 (4 ounce) packet pine nuts
- 2 tablespoons olive oil
- Salt to taste
1. Preheat the oven by turning the oven settings to 350°F.
2. Prepare the couscous according to the instructions on the packet. Bake the pine nuts in the oven or dry-fry them until golden brown. When the couscous is ready, fold in the pine nuts. Separate 1/2 cup couscous and mix in the olive oil. Set aside.
3. Fry the onions in a little oil until translucent.
4. When translucent, add ginger, garlic, mint, coriander, cumin, paprika, honey, diced tomatoes, chili flakes and oregano.
5. Simmer for a few minutes to reduce the excess liquid from the tomato mix.
6. Sprinkle Cornish hens with black pepper and stuff with couscous.
7. Pack it quite firmly.
8. Cover with warm onion and herb sauce, sprinkle remaining 1/2 cup couscous (mixed with olive oil) over the top of the Cornish hens and bake for 1 1⁄2 hours, covered.
9. Roast, uncovered, for another 45 minutes.
10. Baste every now and then. The couscous on top of the Cor- nish hens should be crispy.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Purim 2014 SUBSCRIBE NOW