Moroccan Cornish Game Hens

By á-25087

Ingredients

• 1 tablespoon cumin seeds
• 1 tablespoon coriander seeds
• 2 teaspoons cardamom seeds (from about 1 1/2 tablespoons cardamom pods)
• 2 teaspoons fennel seeds
• 1 teaspoon whole cloves
• 1/2 cinnamon stick, broken into pieces
• 1 bay leaf
• 1/4 cup orange juice
• 2 tablespoons extra-virgin olive oil
• 2 garlic cloves, minced
• 4 Cornish game hens (each 1 1/2 to 1 3/4 pounds), rinsed, patted dry
• 1 pound carrots, peeled, cut diagonally into 1/2-inch-thick slices
• 1/2 cup chicken stock or canned low-salt chicken broth
• Orange-Honey Sauce
• 1 cup Essencia (orange Muscat wine) or late-harvest Riesling
• 2/3 cup chopped shallots (about 4 large)
• 1/2 cup orange juice
• 1 tablespoon honey
• 2 1/2 cups chicken stock or canned low-salt chicken broth
• 3 tablespoons chilled butter, cut into 3 pieces

Preparation

Step 1

Preheat oven to 400°F. Finely grind first 7 ingredients in spice grinder or coffee grinder. Transfer to small bowl. Whisk in orange juice, oil and garlic. (Spice mixture can be made 1 day ahead. Cover and chill.)

Rub spice mixture all over hens; place hens in large roasting pan. Sprinkle hens inside and out with salt and pepper. Tie legs together to hold shape. Arrange carrots in pan around hens. Sprinkle carrots with salt and pepper. Roast 30 minutes. Add stock to roasting pan. Roast hens until juices run clear when thickest part of thigh is pierced and carrots are tender, basting hens occasionally with pan juices, about 35 minutes longer. Place 1 hen on each of 4 plates. Arrange carrots alongside. Spoon warm Orange-Honey Sauce over and serve.

Orange-Honey Sauce

Whisk first 4 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1/2 cup, about 12 minutes. Add stock and simmer until sauce is reduced to 1 1/4 cups, about 20 minutes. Whisk in butter 1 piece at a time, allowing each piece to melt before adding next. Season with salt and pepper.