Photo: Cornish Game Hens with Saffron, Olives, and Lemon Confit Recipe
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.
* 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.
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By abrasrose_12990183
Los Angeles, 43
on July 09, 2010
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I read the previous reviews so I knew to substitue for the water. I used a mixture of grapefruit juice (lemon would be fine, chicken stock, and white wine, which I cooked down while the birds were baking. Since the 45 minute baking time seemed short, I upped the temperature to 400 degrees. I also cooked the birds upside down for the first 30 minutes before turning them breast side up. The meat was jucy and perfectly done. I served them over couscous.
By jedthompson_129...
fort lauderdale, 48
on June 28, 2010
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Substitute the water with one cup of chicken stock and one cup dry white wine and enjoy!
By cribari_3474052
las vegas, NV
on June 20, 2007
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I use foodnetwork.com recipes all of the time, at least twice a month sometimes much more. I used this one last night and I have never had an experience where the recipe has been this "off". Primarily, if you cook the 10 min. simmer then 15 baking, your birds are still raw. In addition, 1/2 cup oil w/ 2 cups water gives you a hot oil sauce, not too exciting! I was able to turn the birds over to convection at 425 and rescue the onions from the oil for an okay cornish game dish.
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