Moroccan Game Hens & Vegetables Recipe

Name: Moroccan Game Hens & Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons honey; 2 tablespoons fresh lemon juice; 1 tablespoon paprika; 2 teaspoons ground cumin; 1 teaspoon ground ginger; 3/4 teaspoon ground cinnamon; 1 1/4 teaspoons salt; 1/2 teaspoon fresh ground black pepper; 1/4 teaspoon cayenne pepper; 2 medium zucchini, halved lengthwise and cut into 1 1/2 inch chunks; 1 small butternut squash, peeled, seeded and cut into 1 1/2 inch chunks; 2 turnips, peeled and cut into 1 1/2 inch chunks; 1 large onion, cut into 1-inch chunks; 2 garlic cloves, minced; 2 Cornish hens; 1 (14 1/2 ounce) can diced tomatoes, undrained; 1/2 cup reduced-sodium chicken broth; 1 tablespoon fresh parsley, chopped; 1 tablespoon fresh cilantro, chopped

Servings: persons

2 tablespoons honey
2 tablespoons fresh lemon juice
1 tablespoon paprika
2 teaspoons ground cumin
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1 1/4 teaspoons salt
1/2 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper
2 medium zucchini, halved lengthwise and cut into 1 1/2 inch chunks
1 small butternut squash, peeled, seeded and cut into 1 1/2 inch chunks
2 turnips, peeled and cut into 1 1/2 inch chunks
1 large onion, cut into 1-inch chunks
2 garlic cloves, minced
2 Cornish hens
1 (14 1/2 ounce) can diced tomatoes, undrained
1/2 cup reduced-sodium chicken broth
1 tablespoon fresh parsley, chopped
1 tablespoon fresh cilantro, chopped

1
Preheat oven to 425 degrees. In a small bowl, whisk honey, lemon juice, paprika, cumin, ginger, cinnamon, salt, pepper, and cayenne. In a large bowl, combine zucchini, turnips, squash, onion and garlic. Toss with 3 tablespoons spice mixture.
2
With a heavy chef's knife or poultry shears, cut hens in half lengthwise, from breast through backbone. Cut off wing tips and first joint. With a paper towel, pull skin off breast, wing, thigh and leg bones; discard skin. Rub hens with remaining spice mixture.
3
Lightly oil a 10 x 14 inch roasting pan or coat it with nonstick spray. Spread vegetables in pan; toss with tomatoes and their juices. Nestle hens, bone-side down, into vegetables. Add chicken broth to pan. Cover tightly with foil.
4
Bake hens and vegetables for 45 minutes. Uncover and roast, basting occasionally with pan juices, until hens are no longer pink inside and vegetables are tender, 15 - 20 minutes more. Garnish with parsley and cilantro and serve.

347

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons honey, 2 tablespoons fresh lemon juice, 1 tablespoon paprika, 2 teaspoons ground cumin, and more.

Yes, Moroccan Game Hens & Vegetables falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Moroccan Game Hens & Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions