Moroccan-Style Roast Cornish Hens With Vegetables

By á-174942

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 freshly-ground black pepper
• 2 large zucchini - (1 1/4 lbs total) halved lengthwise, and cut into 1/2" pieces
• 2 medium turnips - (1/2 lb total) peeled, halved
• lengthwise, cut crosswise 3/4" pieces
• 2 red bell peppers quartered, and cut into 1" pieces
• 1 1/2 pounds butternut squash peeled, seeded, and cut into 3/4" cubes
• 2 medium onions cut lengthwise
• into 1"-thick wedges
• 1 can whole tomatoes - (28 oz) drained, chopped
• 1/2 cup chicken broth
• 4 Cornish hens - (1 1/4 to 1 1/2 lbs) halved lengthwise
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh mint
• Cooked couscous for serving

Details

Servings 6

Preparation

Step 1

Preheat oven to 425 degrees.

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. Transfer paste to a large bowl and whisk in honey, lemon juice, oil, spices, and pepper.

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. Add hens to large bowl with remaining spice mixture and toss to coat, then arrange hens, breast-sides up, over vegetables in pan.

Cover pan tightly with foil and roast in middle of oven 15 minutes. Uncover and roast until hens are browned and vegetables are tender, 45 minutes more. Skim fat from cooking liquid. Sprinkle herbs on top and spoon some cooking liquid over hens.

This recipe yields 6 to 8 servings.