Equipment
Ingredients
Spiced Cornish Hens
- 2 cornish hens, whole, giblets removed
- 3 garlic cloves, minced
- 10 g fresh ginger, peeled and finely grated
- 5 g smoked paprika
- 5 g ground cumin
- 4 g ground coriander
- 2 g ground cinnamon
- 2 g ground turmeric
- 45 ml olive oil
- 30 ml lemon juice, freshly squeezed
- 10 g salt
- 3 g black pepper, freshly ground
Onion and Raisin Couscous
- 200 g dry couscous
- 240 ml chicken broth, low-sodium
- 1 yellow onion, thinly sliced
- 75 g golden raisins
- 30 g unsalted butter
- 15 ml olive oil
- 2 g ground cinnamon
- 40 g slivered almonds, toasted
- 10 g fresh cilantro, roughly chopped
- salt
Nutrition (per serving)
Method
Preheat the oven to 200°C/400°F and set a rack in the middle position.
In a mixing bowl, use a whisk to combine the minced garlic cloves, fresh ginger, smoked paprika, ground cumin, ground coriander, ground cinnamon, ground turmeric, olive oil, lemon juice, salt, and black pepper to form a thick, aromatic paste.
Thoroughly pat the cornish hens dry inside and out using paper towels. Carefully loosen the skin over the breast meat and rub the spice paste evenly under the skin, over the exterior, and inside the cavities. Tie the legs together using kitchen twine.
Place the seasoned hens in a roasting pan. Roast in the preheated oven for 45 to 50 minutes, or until the skin is deeply browned, the juices run clear, and a meat thermometer inserted into the thickest part of the thigh registers 74°C/165°F.
While the hens roast, heat the unsalted butter and olive oil in a skillet over medium heat. Add the sliced yellow onion and cook, stirring occasionally, until deeply golden and softened, about 15 to 20 minutes.
Stir the golden raisins and ground cinnamon into the caramelized onions. Sauté for an additional 2 minutes until the raisins are fragrant and plump slightly, then remove the skillet from the heat.
In a small saucepan, bring the chicken broth to a rapid boil.
Place the dry couscous in a heatproof bowl. Pour the boiling chicken broth evenly over the couscous, immediately cover tightly with plastic wrap, and let it stand undisturbed for 5 minutes.
Remove the plastic wrap from the bowl and gently fluff the couscous with a fork to separate the grains. Fold in the warm caramelized onion and raisin mixture, and season with salt to taste.
Transfer the roasted hens from the oven to a clean cutting board. Let them rest undisturbed for 10 minutes to allow the juices to redistribute through the meat.
Carefully split the resting hens in half down the breastbone using a sharp chef's knife or poultry shears. Divide the fluffed couscous among serving plates, top each with half a hen, and garnish with fresh cilantro and toasted slivered almonds.
Chef's Notes
- Loosening the skin of the Cornish hens and rubbing the paste directly onto the meat ensures that the flavors penetrate deeply, rather than merely sitting on the surface and roasting away.
- For the fluffiest couscous possible, add a tiny drizzle of olive oil to the dry grains and toss to coat before adding the boiling broth. This creates a hydrophobic barrier that prevents starch amalgamation.
- Do not rush the onions. Proper caramelization takes time and gentle heat; if the edges start to burn before the onions are sweet and jammy, lower the heat and add a tablespoon of water.
Storage
Refrigerator: 3 days — Store the cooked hens and couscous in separate airtight containers.
Freezer: 1 month — Couscous freezes exceptionally well. The cooked chicken can be frozen but may lose some textural quality upon thawing.
Reheating: Reheat the hens in a 175°C/350°F oven loosely covered with foil until warmed through to 74°C/165°F. Gently warm the couscous in a skillet with a splash of broth to rehydrate.
