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Cornish Hens With Lemon And Couscous

Canadian.Recipes's picture
Ingredients
  Chicken stock 4 Cup (64 tbs) (1 Liter)
  Olive oil 1⁄4 Cup (4 tbs) (50 Milliliter)
  Grated lemon rind 3 Tablespoon (50 Milliliter)
  Couscous 2 1⁄2 Cup (40 tbs) (625 Milliliter)
  Finely chopped fresh parsley 1⁄3 Cup (5.33 tbs) (75 Milliliter)
  Cornish hens 4
  Lemon marmalade 1⁄3 Cup (5.33 tbs) (75 Milliliter)
  Dijon mustard 2 Tablespoon (25 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

In large saucepan, combine chicken stock, oil and 4 tsp (20 mL) of the lemon rind; bring to boil.
Add couscous; cover and remove from heat.
Let stand for 5 minutes.
Add parsley; fluff with fork. (Couscous can be covered and refrigerated for up to 1 day.)
Meanwhile, cut wing tips from hens.
Cut.
through backbones to divide hens in half; trim excess fat and skin.
Gently loosen skin from each breast and leg, leaving skin attached at one side; rub remaining lemon rind over flesh under skin.
Evenly space 8 mounds of couscous, 1 cup (250 mL) each, on lightly greased rimmed baking sheet; cover with hen halves, cut sides down.
Sprinkle lightly with salt and pepper.
Mix marmalade with mustard; brush over hens.
Bake in 375°F (190°C) oven for 40 to 45 minutes or until browned, juices run clear when hens are pierced with fork, and meat thermometer registers 185°F (85°C).

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Method: 
Baked
Occasion: 
Christmas
Ingredient: 
Chicken
Interest: 
Party

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