Recipe courtesy of Gourmet Magazine
Episode: One Pot Meals
Moroccan-Style Roast Cornish Hens with Vegetables
Total:
1 hr 20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr 20 min
Active:
20 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Herb Roasted Cornish Game Hens

Recipe courtesy of Sandra Lee

Cornish Game Hens, Stuffed Under the Skin

Recipe courtesy of Michele Urvater

Roasted Carrots

Recipe courtesy of Ina Garten

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Roasted Cauliflower

Recipe courtesy of Food Network Kitchen

Roasted Tomatillo and Beef Nachos

Recipe courtesy of Eddie Jackson

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Roasted Brussels Sprouts

Recipe courtesy of Ina Garten

Roasted Beets

Recipe courtesy of Ina Garten

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking