Cornish Game Hens with Saffron, Olives, and Lemon Confit
- 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
Preheat the oven to 350 degrees F.
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.
Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Recipe courtesy of Zitoune Restaurant, New York, NY Chef Alain Bennouna