Grilled Game Hen With Moroccan Spices Recipes

GRILLED GAME HENS WITH MOROCCAN SPICES

Steps:

• Remove and dicard the fat just inside the body cavities of the game hens. Remove any packages of giblets. Rinse the hens, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Cut each game hen lenghtwise in half with poultry shears. Place birds in a large, deep nonreactive bowl or baking dish and set aside while you make the marinade.
• Combine the onion, parsley, cilantro, lemon juice, oil, salt, cumin, paprika, ginger and pepper in a small bowl and whisk to mix. Pour the mixture over the game hens, turning them to thoroughly coat. Cover and let marinade in the refrigerate for 1 to 8 hours, (the longer the better) turning the birds occasionally.
• Preheat the grill, one area for high heat and another area for medium heat.
• When ready to cook, oil the grill grate. Remove the game hens from the marinade and arrange, skin side down, on the grate over the hotter section of the grill 3-5 minutes and then move to medium heat for another 5-7 minutes Using tongs turn the hens over (skin side up) and onto the high heat area and cook 3-5 minutes and then move over to the medium heat and continue cooking for 5-7 minutes or until juices run clear.
• Transfer the hens to serving plates and serve immediately, garnished with lemon wedges.

GRILLED GAME HEN WITH MOROCCAN SPICES

Steps:

• Prepare barbecue (medium-high heat). Stir curry powder, coriander, cumin and cayenne in heavy small skillet over medium-low heat until fragrant, about 1 minute. Remove from heat. Add garlic to skillet; mix into spices.
• Using fingertips, loosen skin of game hen pieces. Rub spice paste onto meat under skin. Sprinkle outside of pieces with salt and pepper.
• Place hen pieces on grill. Cover with foil and grill 10 minutes. Uncover; turn pieces over. Cover and continue to grill until golden brown, cooked through and juices run clear when hen is pierced with small knife, turning occasionally, about 10 minutes for breast pieces and 15 minutes for leg-thigh pieces. Serve hot or at room temperature.

GRILLED CHICKEN WITH MOROCCAN SPICES

Steps:

• Crush the scallions, garlic, cilantro, parsley, salt, paprikas, and cumin with a mortar and pestle. Blend in soft butter.
• Wash poussins or chickens, split them bown the back, and flatten; dry well.
• Rub inside and out with butter paste, then let stand at least 1 hour. Save any extra paste.
• Preheat grill, place chickens skin side up. Turn after 2 minutes and baste with any extra paste. Continue to turn and baste until skin is crisp and flesh is firm.

STEVE RAICHLEN'S GRILLED GAME HENS

Steps:

• 1. For the marinade, whisk together all the ingredients except the game hens and lemons in a large bowl.
• 2. Rinse, drain, and halve the hens lengthwise; place in the bowl, coating thoroughly with marinade. Cover and refrigerate 1 to 8 hours (the longer, the better), turning occasionally.
• 3. Preheat the grill, using the three-tier method (see note below ). When ready to cook, oil the grill rack. Remove hens from the marinade and arrange skin-side down on the rack over the hottest section of the grill; cook until the skin starts to brown, about 5 to 7 minutes. Move the hens to the center section of the grill and continue to cook until the skin is thoroughly browned, 7 to 10 minutes more.
• 4. Turn the hens and move them back to the hottest section of the grill. Brown the second side well, 5 to 7 minutes, then move the pieces back to the center section of the grill to finish cooking. The total cooking time will be about 25 to 35 minutes. When ready, the hens will be crisp and golden-brown outside, and the juices will run clear when the meat is pierced. Serve immediately with lemon wedges.
• Three-Tier Grilling Method:
• Pile 2/3 of the coals on one side of the grill and the remaining 1/3 in the center. Leave a small portion of the grill free of coals. Three-tier grilling gives you a super-hot heat source for searing, a moderately hot heat source for cooking, and an area to place the food if it starts to burn. You control the heat by moving the food from one area to the other.

MOROCCAN-STYLE CORNISH GAME HENS

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.

GRILLED GAME HENS WITH MOROCCAN SPICES

Steps:

• 1. Remove and discard the fat just inside the body cavities of the game hens. Remove the packages of giblets (if any) and set aside for another use. Rinse the hens, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Spatchcook the game hens or cut each one lengthwise in half with poultry shears. Place the birds in a large, deep nonreactive bowl or baking dish and set aside while you prepare the marinade.2. Combine the onion, parsley, cilantro, lemon juice, oil, salt, cumin, paprika, ginger, and pepper in a small bowl and whisk to mix. Pour the mixture over the game hens in the large bowl and turn the birds to coat thoroughly. Cover and let marinate, in the refrigerator, for 1 to 8 hours (the longer the better), turning the birds occasionally.3. Preheat the grill, using the two-tiered method.4. When ready to cook, oil the grill grate. Remove the game hens from the marinade and arrange, skin side down, on the grate over the hotter section of the grill and cook. The total cooking time will be 25 to 35 minutes.5. Transfer the hens to serving plates or a platter and serve immediately, garnished with lemon wedges.Serves 4

MOROCCAN STYLE BALSAMIC CORNISH GAME HENS

Steps:

• Rinse the game hens under running water. Pat dry and cut them in half lengthwise (kitchen scissors work fine).
• Arrange orange slices in bottom of a 9x13" 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. Wash your hands well with soap and hot water.
• Whisk together port, sherry, oil, vinegar, and honey in small bowl. Taste it to see if the mixture is to your taste, then if it is, pour over hens. (There is quite a difference between the taste of balsamic vinegar - which is sweet - and red wine vinegar, so if you use wine vinegar you'll definitely want to taste the mixture and adjust the amount of honey to your preference before pouring it over the hens.).
• Tuck dates and olives between hens and season with salt and pepper.
• Cover and refrigerate at least 12 hours or overnight, turning hens once. (I've made this recipe beginning in the morning and marinated it 6-8 hrs during the day, too, and it was still delicious.).
• Remove hens from refrigerator and place on counter, covered, for at least 30 minutes. (You don't want to put a chilled baking dish straight into a preheated oven.) Preheat oven to 375 degrees.
• Turn the hens skin side up, then bake hens with marinade, dates and olives until hens are cooked through, basting occasionally, about 40 minutes.
• Transfer hens, dates and olives to serving platter. Discard orange slices. Pour the pan juices into a heavy small saucepan.
• Add remaining 1/4 teaspoon cumin and 1 tsp butter and simmer until reduced to about half, whisking frequently, about 5 minutes.
• Season to taste with salt and freshly ground black pepper. Spoon some sauce over hens. Sprinkle with remaining 2 tablespoon chopped fresh cilantro.
• Serve, passing remaining sauce separately in a gravy or sauce bowl.
• Note: when I first made this recipe, I didn't have fresh cilantro on hand, and couldn't even find dried in our herb stash, which surprised me. Mike collects herbs and spices, and we have a huge collection in the pantry. (I call him Condiment Man.) I had a bunch of a nice Italian dried herb mix (basil, oregano, marjoram, thyme, rosemary, savory, sage), so used that instead. I know it's not really an equivalent to cilantro, but it smelled wonderful anyhow and it tasted great, too. I also add lots more green olives and dates, which the recipe reflects :)
• Note #2: if you want/need to serve more than two people, you can use the above marinade for up to 6 hens, then you'll need to begin adding more ingredients.

MOROCCAN GAME HENS & VEGETABLES

Steps:

• Preheat oven to 425 degrees. In a small bowl, whisk honey, lemon juice, paprika, cumin, ginger, cinnamon, salt, pepper, and cayenne. In a large bowl, combine zucchini, turnips, squash, onion and garlic. Toss with 3 tablespoons spice mixture.
• With a heavy chef's knife or poultry shears, cut hens in half lengthwise, from breast through backbone. Cut off wing tips and first joint. With a paper towel, pull skin off breast, wing, thigh and leg bones; discard skin. Rub hens with remaining spice mixture.
• Lightly oil a 10 x 14 inch roasting pan or coat it with nonstick spray. Spread vegetables in pan; toss with tomatoes and their juices. Nestle hens, bone-side down, into vegetables. Add chicken broth to pan. Cover tightly with foil.
• Bake hens and vegetables for 45 minutes. Uncover and roast, basting occasionally with pan juices, until hens are no longer pink inside and vegetables are tender, 15 - 20 minutes more. Garnish with parsley and cilantro and serve.

MOROCCAN-SPICED GAME HEN

Steps:

• Preheat oven to 450°F. Combine garlic and salt in small bowl. Using fork, mash into paste. Mix in ginger, cumin, coriander and cayenne. Loosen skin of each game hen quarter, creating pocket but leaving skin attached. Rub seasoning mixture onto meat under loosened skin, dividing equally. Arrange quarters in shallow roasting pan. Season lightly with salt and pepper.
• Bake until cooked through and juices run clear when thigh meat is pierced, about 25 minutes. Transfer hen quarters to platter and serve.