Poultry is a staple in many people’s diets, but most don’t stray away from chicken or turkey. Try getting outside your typical grilled chicken breast and experience a new flavor palate with a recipe for Moroccan Split Cornish Hens from Chef Stephen Bloomer. With a complex flavor profile filled with pungent spices, olives, and preserved lemons, the tastes of this dish are sure to delight.
Moroccan Split Cornish Hens
By Chef Stephen Bloomer
Serves 4
Ingredients:
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5 garlic cloves, minced
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¼ teaspoon saffron threads, pulverized
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½ teaspoon ground ginger
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1 teaspoon paprika
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½ teaspoon ground cumin
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½ teaspoon turmeric
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4 Cornish hens, cut in half and rib cage removed
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2 tablespoons extra virgin olive oil
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3 medium onions, halved and thinly sliced
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1 cinnamon stick
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16 kalamata olives, pitted and halved
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16 green olives, pitted and halved
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2 preserved lemon rinds, thinly sliced
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1 cup chicken stock
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Juice of ½ lemon
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1 tablespoon flat-leaf parsley, chopped
Directions:
Removing the rib cage of the hen makes it not only easier for eating, but more attractive on the plate, as well. Start by cutting through the back bone of the hen and discarding. With a sharp knife, cut along the rib cage to separate the meat from the bone, but be careful not to cut through the skin because the leg and wing must remain attached to the breast. Once you reach the breast bone, stop and repeat on the other side. With both sides removed, hold down the breasts and pull the rib cage away from the body. Cut the breast in half or leave whole to stuff.
In a small bowl, mix garlic, saffron, ginger, paprika, cumin, and turmeric to make a paste. Rub Cornish hens with the mixture, cover, and refrigerate for 3 to 4 hours to marinate. Heat extra virgin olive oil in a heavy skillet. Add hens skin-side down, and brown on all sides. Remove from the skillet and set aside.
Add onions to the skillet and cook over medium-low heat for about 15 minutes, until lightly browned. Add the cinnamon stick. Place hens on top of the onions, skin-side up. Scatter the olives and preserved lemons around the hens. Pour chicken stock and lemon juice over the hens and cover the skillet. Place over low heat, and cook about 30 minutes, until the hens are cooked through. Sprinkle parsley on top, then serve.
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