Moroccan-Style Roast Cornish Hens with Vegetables Recipe

Name: Moroccan-Style Roast Cornish Hens with Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon caraway seeds; 1 1/2 tablespoons salt; 4 garlic cloves; 1/4 cup mild honey; 1/4 cup fresh lemon juice; 2 tablespoons olive oil; 2 tablespoons paprika; 4 teaspoons ground cumin; 2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon cayenne; 1 teaspoon ground black pepper; 2 large zucchini (1 1/4 pounds total), halved lengthwise and cut into 1/2-inch pieces; 2 medium turnips (1/2 pound total), peeled, halved lengthwise, and cut crosswise into 3/4-inch pieces; 2 red bell peppers, quartered and cut into 1-inch pieces; 1 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes; 2 medium onions, cut lengthwise into 1-inch-thick wedges; 1 (28-ounces) can whole tomatoes, drained and chopped; 1/2 cup chicken broth; 4 (1 1/4 to 1 1/2-pound) Cornish hens, halved lengthwise; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh mint; Serving suggestion: cooked couscous

Servings: persons

1 teaspoon caraway seeds
1 1/2 tablespoons salt
4 garlic cloves
1/4 cup mild honey
1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons paprika
4 teaspoons ground cumin
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon cayenne
1 teaspoon ground black pepper
2 large zucchini (1 1/4 pounds total), halved lengthwise and cut into 1/2-inch pieces
2 medium turnips (1/2 pound total), peeled, halved lengthwise, and cut crosswise into 3/4-inch pieces
2 red bell peppers, quartered and cut into 1-inch pieces
1 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch cubes
2 medium onions, cut lengthwise into 1-inch-thick wedges
1 (28-ounces) can whole tomatoes, drained and chopped
1/2 cup chicken broth
4 (1 1/4 to 1 1/2-pound) Cornish hens, halved lengthwise
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
Serving suggestion: cooked couscous

1
Preheat oven to 425 degrees F.
2
Coarsely grind caraway seeds with salt in an electric coffee/spice grinder or crush with a rolling pin.
3
Mince garlic, then mash to a paste with salt mixture using flat side of a chef's knife.
4
Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.
5
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.
6
Stir tomatoes and broth into vegetables.
7
Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast sides up, over vegetables in pan.
8
Cover pan tightly with foil and roast in middle of oven 15 minutes.
9
Uncover and roast until hens are browned and vegetables are tender, 45 minutes more.
10
Skim fat from cooking liquid.
11
Sprinkle herbs on top and spoon some cooking liquid over hens.

1716

kcal

Calories

150

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 24 ingredients. The key ingredients include: 1 teaspoon caraway seeds, 1 1/2 tablespoons salt, 4 garlic cloves, 1/4 cup mild honey, and more.

Yes, Moroccan-Style Roast Cornish Hens with 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.

Moroccan-Style Roast Cornish Hens with Vegetables

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