Ingredients
- 3 cups chicken stock, divided
- 1/4 cup dried apricots, chopped
- 2 tablespoons olive oil
- 1 small yellow onion, finley chopped
- 2 cloves garlic, finely chopped
- 1/8 teaspoon allspice
- 1/8 teaspoon cinnamon
- 2 cups instant couscous
- 1/4 cup slivered almonds, toasted
- Salt and freshly ground pepper
- 3 tablespoons unsalted butter, divided
- 2 teaspoons honey
- 2 Cornish hens (about 1 1/4 pound each)
Directions
1. Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of the butter, the almonds and the honey and season with salt and pepper to taste. 2. Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the chicken, then rub each with the remaining butter and season with salt and pepper to taste. Season hens on all sides in an oven-proof saute pan and place in oven. 3. Roast for 35-40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining 1 cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper.
Preheat oven to 375 degrees F. Bring 2 cups of the stock to a simmer in a small saucepan and add the apricots. Heat the oil in a medium saucepan. Add the onions and garlic and cook until soft. Add the allspice and cinnamon and cook for 1 minute. Add the couscous and stock with apricots, cover the pan and let sit for 5 minutes. Fluff with a fork and add 1 tablespoon of butter, the almonds, and the honey and season with salt and pepper to taste.
Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the hens, then rub each with the remaining butter and season with salt and pepper, to taste. Season hens on all sides in an oven-proof saute pan and place in oven.
Roast for 35 to 40 minutes. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add the remaining cup of stock and cook, scraping the bottom of the pan until reduced to 1/2 cup. Season with salt and pepper.
Okra and Tomato:
- Peanut oil, to fry
- 1 pound okra, trimmed and cut into 1/2 inch rounds
- 2 cups corn meal
- 1 small red onion, finely chopped
- 2 cloves garlic, finely chopped
- Pinch of red pepper flakes
- 1 cup diced tomatoes
- 2 tablespoons red wine vinegar
- 1 tablespoon capers
- 1/4 cup chopped parsley
- Salt and freshly ground pepper
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By waelslove_9676445
Hillsboro, OR
on July 04, 2010
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this is a recipe I will make sure I use over & over again if I can give it more then 5 stars I would ! Thank you Bobby for sharing this recipe
By fayphilpot_12840209
Fort Worth, 83
on May 01, 2010
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Hi Food Netwook (and Hi Bobby Flay and all !!,
Where is the nutritional information for your recipes ??? At least the basics--and you know the important ones. This is very important to me, with various health problems (and being an Intensive Care Nurse !!.
I watch your shows all the time--many hours a week and thank you for all you all do and the very helpful information--not only the recipes but the science about the foods !!!
Thank you so very much in this very important matter.
Fay Philpot, RNC-NIC, BSN
By Chef #987368
Bethlehem, PA
on November 09, 2008
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I made these for my husband and I and another couple last night. They turned out great (moist and tender! and the stuffing was really good too! It was my first time making cornish hens and this recipe made it super easy. I will use this recipe again!
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