Food Network: Moroccan-Style Roast Cornish Hens with Vegetables

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Moroccan-Style Roast Cornish Hens with Vegetables
Recipe courtesy Gourmet Magazine

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

Directions
Preheat oven to 425 degrees F.

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.