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Stuffed Cornish Hens, Moroccan Style
2 Cornish hens
1 recipe Basic Brine for Poultry (page TK)
2 garlic cloves
½ medium onion, cut into 1-inch pieces
3 tablespoons unsalted butter or olive oil, divided
1 teaspoon ground cumin
1½ teaspoons ground coriander
½ teaspoon ground cardamom
1 teaspoon sea or kosher salt
½ cup chopped dried apricots
¼ cup pistachios
1 tablespoon honey

Basic Brine for Poultry or Pork

Brining poultry or pork before cooking adds a lot of extra moisture and flavor to your cooked food. For even extra flavor, add herbs to the brining solution.

Makes enough for one 4-5 lb chicken or two Cornish hens*
8 cups water
1 cup kosher salt

Rinse Cornish hens and pat dry inside and out with paper towels and place on a cutting board. Prepare Basic Brine, according to instructions. Be sure to rinse the chicken well after brining and pat dry.
In the bowl of a Cuisinart® Mini Chopper, add the garlic and onion. Pulse to roughly chop. Heat a medium sauté pan over medium heat. Add 1½ tablespoons of the butter or olive oil to the hot pan. Once the butter/oil is hot and shimmering add the garlic and onion. Sauté until softened, about 6 minutes. Transfer to a small mixing bowl. Add the spices, salt, apricots and honey; stir to combine. Evenly divide the mixture and stuff the cavity of each Cornish hen. Truss the chicken well with butcher’s twine.
Place the stuffed and trussed hens on the roasting rack fitted in the drip tray – they should be positioned so the backs of the hens (the meatiest part) are facing out. Brush the hens with the reserved butter/oil. Place in the Cuisinart® Vertical Rotisserie and set the temperature to 350°F. Set the timer to 1 hour. Check the temperature after 45 minutes - the internal temperature should register at 160°F for the light meat and 170°F for the dark meat.
Let the hens rest for 15 minutes; carve and serve.

Basic Brine Poultry or Pork
Brining poultry or pork before cooking adds a lot of extra moisture and flavor to your cooked food. For even extra flavor, add herbs to the brining solution.
Combine the water and salt in a mixing bowl large enough to accommodate the chicken. Whisk the water and salt together and add the chicken. If the chicken is not fully submerged, add more water.
Cover and refrigerate for 3 to 4 hours. Do not over-brine or the meat will be too salty and it will alter the texture of the final product.
*If brining pork loin, use 1/3 cup kosher salt, 2 tablespoons sugar, 8 cups warm water. If the pork is not fully emerged, add more water. Cover and refrigerate 2 to 3 hours.


Servings: Makes 4 servings

Nutritional information per serving

Calories 390 (64% from fat) • carb. 5g • pro. 29g • fat 27g • sat. fat 7g • chol. 170mg • sod. 640mg • calc. 20mg • fiber 0g

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