Entrees
Moroccan-Spiced Cornish Hens with Root Vegetables
Makes 2 to 4 servings
Moroccan-Spiced Cornish Hens with Root Vegetables
Makes 2 to 4 servings
Cornish hens are elegant and flavorful, especially with the Moroccan spices.
Nutritional information per serving (based on 4 servings):Calories: 523 (71% from fat)
carb. 8g
pro. 30g
fat 41g
sat. fat 9g
chol. 170mg
sod. 723mg
calc. 42mg
fiber 2g
carb. 8g
pro. 30g
fat 41g
sat. fat 9g
chol. 170mg
sod. 723mg
calc. 42mg
fiber 2g
Ingredients
- 2Cornish hens of equal weight
- marinade:
- ¼ cup plus 1 tablespoon olive oil
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ¼ teaspoon ground cardamom
- 1teaspoon sea or kosher salt
- pinch freshly ground black pepper
- 2garlic cloves, crushed
- Vegetables:
- 8 to 10ounces root vegetables, peeled and cut into 2-inch pieces (sweet potato, turnip, parsnip, etc.)
- ½ teaspoon sea or kosher salt
- pinch freshly ground black pepper
Preparation
- 1. Put the hens and the marinade ingredients (¼ cup of olive oil through garlic) into a large mixing bowl or re-sealable plastic bag. Toss to coat fully and marinate, covered, in refrigerator overnight.
- 2. When ready to cook, preheat the Cuisinart® Oven Central®, fitted with the baking pan and roast/steam rack set in the lower position, to 450°F. While unit is heating, toss the root vegetables with the remaining tablespoon of olive oil, salt and pepper in a mixing bowl.
- 3. Put the hens, surrounded by the seasoned vegetables, into the baking pan on top of the rack. Bake for about 30 minutes, depending on the size of the hens, until the internal temperature registers 160°F for the light meat and 170°F for the dark meat. Let the hens rest for 15 minutes; carve and serve with the roasted vegetables.
