Name: Cornish Game Hens with Saffron, Olives, and Lemon Confit
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 2 servings
Cuisine: european
Ingredients: 1 teaspoon ground ginger; 1 teaspoon saffron; 1/2 cup olive oil; 1 medium onion, chopped; 1/2 teaspoon chopped garlic; 2 cups water; 2 Cornish game hens, split (approximately 3 pounds total); 2 halves lemon confit (also known as preserved lemon), chopped, for garnish; 15 olives, for garnish

Directions

Preheat the oven to 350 degrees F.
Mix the ginger, saffron, olive oil, onion, and garlic together. Heat a large saute pan over medium-high heat. Add the oil mixture and cook until the onions soften, about 8 minutes.
Carefully add 2 cups of water to the mix and bring to simmer. Add the hens, skin side down into and cook for 10 minutes at a very low simmer. Remove only the hens to a baking dish, keeping the sauce warm over a low heat. Put the hens in oven and bake until it is cooked through, about 45 minutes. Serve on warm plate, hens first, then garnish with lemon and olives. Pour reserved sauce over hens.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Alain Bennouna, Zitoune Restaurant, New York, NY

Cornish Game Hens with Saffron, Olives, and Lemon Confit

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