Crockpotmoroccancornishgamehens Recipes

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MOROCCAN-STYLE CORNISH GAME HENS



Moroccan-Style Cornish Game Hens image

Categories     Chicken     Game     Poultry     Vegetable     Roast     Dinner     Spice     Carrot     Fall     Winter     Bon Appétit     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 14

1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 teaspoons cardamom seeds (from about 1 1/2 tablespoons cardamom pods)
2 teaspoons fennel seeds
1 teaspoon whole cloves
1/2 cinnamon stick, broken into pieces
1 bay leaf
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
4 Cornish game hens (each 1 1/2 to 1 3/4 pounds), rinsed, patted dry
1 pound carrots, peeled, cut diagonally into 1/2-inch-thick slices
1/2 cup chicken stock or canned low-salt chicken broth
Orange-Honey Sauce

Steps:

  • Preheat oven to 400°F. Finely grind first 7 ingredients in spice grinder or coffee grinder. Transfer to small bowl. Whisk in orange juice, oil and garlic. (Spice mixture can be made 1 day ahead. Cover and chill.)
  • Rub spice mixture all over hens; place hens in large roasting pan. Sprinkle hens inside and out with salt and pepper. Tie legs together to hold shape. Arrange carrots in pan around hens. Sprinkle carrots with salt and pepper. Roast 30 minutes. Add stock to roasting pan. Roast hens until juices run clear when thickest part of thigh is pierced and carrots are tender, basting hens occasionally with pan juices, about 35 minutes longer. Place 1 hen on each of 4 plates. Arrange carrots alongside. Spoon warm Orange-Honey Sauce over and serve.

MOROCCAN-STYLE CORNISH GAME HENS



Moroccan-Style Cornish Game Hens image

Categories     Fruit     Garlic     Herb     Olive     Bake     Fall     Bon Appétit

Yield Serves 2

Number Of Ingredients 11

1 large orange, thinly sliced
2 Cornish game hens, cut lengthwise in half
6 tablespoons chopped fresh cilantro
8 garlic cloves, finely chopped
1 1/2 teaspoons ground cumin
1/2 cup tawny Port
1/4 cup olive oil
1/4 cup balsamic vinegar or red wine vinegar
2 tablespoons honey
20 whole pitted dates
10 large pitted green olives

Steps:

  • Arrange orange slices in bottom of 9x13-inch glass baking dish. Top with game hens. Mix 4 tablespoons fresh cilantro, chopped garlic and 1 1/4 teaspoons cumin in bowl. Rub mixture all over hens. Whisk tawny Port, oil, vinegar and honey in small bowl. Pour over hens. Tuck dates and olives between hens. Season with salt and pepper. Cover and refrigerate at least 12 hours or overnight, turning hens once.
  • Preheat oven to 375°F. Turn hens skin side up. Bake hens with marinade, dates and olives until hens are cooked through, basting occasionally, about 40 minutes. Transfer hens, dates and olives to platter; discard orange slices. Pour pan juices into heavy small saucepan. Add remaining 1/4 teaspoon cumin and boil until reduced to 1/2 cup, whisking frequently, about 5 minutes. Season with salt and pepper. Spoon some sauce over hens. Sprinkle with remaining 2 tablespoons chopped cilantro. Serve, passing remaining sauce separately.

MOROCCAN CORNISH GAME HENS



Moroccan Cornish Game Hens image

Moroccan recipes are so flavorful and delicious and this recipe sounds wonderful. Prep time does not include marinating time. Not sure where I originally found this recipe -- it has been in my recipe file for a long time. Posting here for safe-keeping.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 31m

Yield 8 serving(s)

Number Of Ingredients 12

4 large oranges, sliced
2 cups dates, pitted (about 8 oz.)
4 Cornish hens (1 1/2 pounds ea.)
2 cups fresh cilantro stems (cilantro sprigs)
1/2 teaspoon ground cardamom
2 teaspoons ground cumin
1/4 teaspoon ground coriander
12 garlic cloves
1/2 cup pimento stuffed olive
1/2 cup balsamic vinegar
1/2 cup marsala wine
1/4 cup honey

Steps:

  • Arrange orange slices in a 2 quart (13 x9 ) baking dish and sprinkle evenly with dates.
  • Remove and discard giblets and neck (if included) and rinse hens with cold water. Pat dry. Remove skin & excess fat. Split hens in half lengthwise. Place hen halves, meaty side up, on top of dates. Prepare paste. Place cilantro in food processor; pulse 4 times or until coarsely chopped. Add cardamom, cumin, coriander and garlic. Process until finely chopped. Place cilantro mixture onto hens; arrange olives around hens.
  • Prepare marinade. Combine vinegar, wine, & honey; stir well with a whisk until well blended. Slowly pour over hens. Cover and marinade in refrigerator 2-24 hours, basting once with vinegar mixture.
  • Preheat oven to 250 degrees F. Uncover hens and bake at 250 for 1 hours 25 minute or until juices run clear. Baste occasionally with the vinegar mixture. Shield wings with foil, if needed.

SLOW COOKER CORNISH HENS



Slow Cooker Cornish Hens image

This is my fiance's favorite slow cooker meal of mine. I usually serve it with the veggies over wild rice. You can turn this recipe for 2 into 4 by splitting the hens lengthwise after cooking.

Provided by No Subject

Categories     Meat and Poultry Recipes     Chicken     Cornish Hen Recipes

Time 4h20m

Yield 2

Number Of Ingredients 6

2 Cornish game hens
1 (10.75 ounce) can golden mushroom soup (such as Campbell's®), divided
2 cups chopped baby portobello mushrooms
1 (7 ounce) jar pimento-stuffed green olives, drained and chopped
1 large zucchini, chopped
1 teaspoon garlic salt

Steps:

  • Coat the hens with about 1/4 of the mushroom soup.
  • Mix the remaining mushroom soup with mushrooms, olives, zucchini, and garlic salt in a bowl. Stuff the mixture inside the hens. Arrange hens, breast sides up, in the slow cooker. Spoon any remaining soup mixture over the hens.
  • Cook the hens in the slow cooker on High for 4 hours.

Nutrition Facts : Calories 851.2 calories, Carbohydrate 24.5 g, Cholesterol 308 mg, Fat 57.6 g, Fiber 5.5 g, Protein 59.5 g, SaturatedFat 14.4 g, Sodium 4201.3 mg, Sugar 6 g

MOROCCAN CORNISH GAME HENS RECIPE - (4.5/5)



Moroccan Cornish Game Hens Recipe - (4.5/5) image

Provided by á-25087

Number Of Ingredients 20

1 tablespoon cumin seeds
1 tablespoon coriander seeds
2 teaspoons cardamom seeds (from about 1 1/2 tablespoons cardamom pods)
2 teaspoons fennel seeds
1 teaspoon whole cloves
1/2 cinnamon stick, broken into pieces
1 bay leaf
1/4 cup orange juice
2 tablespoons extra-virgin olive oil
2 garlic cloves, minced
4 Cornish game hens (each 1 1/2 to 1 3/4 pounds), rinsed, patted dry
1 pound carrots, peeled, cut diagonally into 1/2-inch-thick slices
1/2 cup chicken stock or canned low-salt chicken broth
Orange-Honey Sauce
1 cup Essencia (orange Muscat wine) or late-harvest Riesling
2/3 cup chopped shallots (about 4 large)
1/2 cup orange juice
1 tablespoon honey
2 1/2 cups chicken stock or canned low-salt chicken broth
3 tablespoons chilled butter, cut into 3 pieces

Steps:

  • Preheat oven to 400°F. Finely grind first 7 ingredients in spice grinder or coffee grinder. Transfer to small bowl. Whisk in orange juice, oil and garlic. (Spice mixture can be made 1 day ahead. Cover and chill.) Rub spice mixture all over hens; place hens in large roasting pan. Sprinkle hens inside and out with salt and pepper. Tie legs together to hold shape. Arrange carrots in pan around hens. Sprinkle carrots with salt and pepper. Roast 30 minutes. Add stock to roasting pan. Roast hens until juices run clear when thickest part of thigh is pierced and carrots are tender, basting hens occasionally with pan juices, about 35 minutes longer. Place 1 hen on each of 4 plates. Arrange carrots alongside. Spoon warm Orange-Honey Sauce over and serve. Orange-Honey Sauce Whisk first 4 ingredients in heavy medium saucepan. Simmer over medium heat until mixture is reduced to 1/2 cup, about 12 minutes. Add stock and simmer until sauce is reduced to 1 1/4 cups, about 20 minutes. Whisk in butter 1 piece at a time, allowing each piece to melt before adding next. Season with salt and pepper.

CROCK POT MOROCCAN CORNISH GAME HENS



Crock Pot Moroccan Cornish Game Hens image

This is a delicious way to serve something a little exotic without slaving over a hot stove with complex recipes. Serve this with your favorite hummous and pita bread along side a spinach salad.

Provided by Recipe Junkie

Categories     Poultry

Time P6DT10m

Yield 4 serving(s)

Number Of Ingredients 9

2 Cornish hens, thawed and halved
1 garlic clove, crushed
1 tablespoon honey
1/4 teaspoon ground turmeric
1 teaspoon grated onion
1/2 teaspoon allspice
1/4 teaspoon salt
1/16 teaspoon cayenne pepper
1 liter lg tomatoes, seeded and chopped

Steps:

  • Rinse hens.
  • Pat dry.
  • In small bowl, combine garlic, honey, turmeric, onion, allspice, salt and cayenne.
  • Brush this mixture on hens.
  • Cover and refrigerate at least 4 hours.
  • Place in cooker with juice from marinade.
  • Sprinkle tomatoes over top.
  • Cook on low 5 and 1/2 to 6 hours.
  • Arrange on serving platter over hot, cooked rice.
  • Sprinkle with toasted sesame seeds if desired.

Nutrition Facts : Calories 191, Fat 4.4, SaturatedFat 1.1, Cholesterol 108.8, Sodium 236.6, Carbohydrate 12.3, Fiber 2.4, Sugar 9.3, Protein 25.7

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