Best 4 Morrocan Style Roast Cornish Hens With Vegetables Recipes

Embark on a culinary journey to Morocco with this collection of tantalizing recipes centered around succulent roast Cornish hens. These exceptional dishes capture the vibrant flavors and aromatic spices characteristic of Moroccan cuisine. Indulge in a delightful medley of roasted Cornish hens accompanied by an array of flavorful vegetables, all infused with the magic of Moroccan spices. Discover the secrets of creating tender, juicy hens and perfectly roasted vegetables, complemented by a zesty lemon-herb sauce and an irresistible honey-almond glaze. Each recipe offers a unique twist on this classic dish, ensuring an unforgettable dining experience. Prepare to tantalize your taste buds and transport yourself to the vibrant streets of Morocco with these delectable culinary creations.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED CORNISH HEN

Roasted Cornish Hen image

Easy Roasted Cornish Hen, the perfect one-pot meal for any weeknight or holiday dinner! This recipe made the Cornish hen tasty and juicy! It's the most flavorful, comforting, and crowd-pleasing dish that everyone will love!

Provided by Rika

Categories Main Course

Number Of Ingredients 18

Ingredients

2 Cornish Hens ((thawed) about 2 pounds each)
2 tbsp olive oil
2 tsp garlic powder
2 tsp onion powder
2 tsp Italian seasoning
1¾ tsp kosher salt ((or add more according to your liking))
1½ tsp paprika powder
black pepper ((to taste))
2 lemon wedges
a whole head of garlic ((halved))
6 rosemary sprigs ((divided))
kosher salt and pepper
1 pound small potatoes ((washed, scrubbed, and halved))
3-4 carrots ((peeled and chopped into large chunks, 2-inch lenghts))
1 large yellow onion ((chopped into large chunks))
1½ tbsp olive oil
salt and pepper ((to taste))
½ cup dry white wine ((such as Pinot Grigio, Sauvignon Blanc, and unoaked Chardonnay))

Steps:

Preheat the oven to 450°F.
Pat the cornish hen dry (including cavity) with paper towels.
In a small bowl, combine all dry rub seasoning mixture ingredients. Rub seasoning mixture over both sides and underneat the skin of the hen.
Season the cavity of the hen with salt and pepper then stuff with one lemon wedge, head of garlic halved, and 3 rosemary sprigs.
Tuck wing tips under the back of the hen; tie ends of legs together with twine.
Put the chopped vegetables in a large roasting pan, then drizzle with oil. Season with additional salt and pepper to taste then pour in the dry white wine.
Put the hens, breast side up, directly on top of vegetables. Make sure the hens are not touching the wine! Brush the hens on both sides with oil.
Roast the hens and vegetables, uncovered, for about 50-60 minutes (depending on the size) or until the internal temperature reaches 165°F and the vegetables are tender. Rotating the pan halfway through roasting.

Nutrition Facts : Calories 721 kcal, Carbohydrate 32 g, Protein 42 g, Fat 44 g, SaturatedFat 11 g, Cholesterol 227 mg, Sodium 1223 mg, Fiber 6 g, Sugar 7 g, ServingSize 1 serving

ROASTED CORNISH HENS WITH VEGETABLES

Roasted Cornish Hens with Vegetables image

Roasting simply seasoned Cornish game hens and vegetables in one pan results in a full-flavored meal in one.-Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Dinner

Time 1h35m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

6 medium potatoes, quartered
6 medium carrots, cut in half lengthwise and cut into chunks
1 large sweet onion, cut into wedges
1/2 cup butter, melted
2 teaspoons dried oregano
2 teaspoons dried rosemary, crushed
1-1/2 teaspoons garlic salt
6 Cornish game hens (20 to 24 ounces each)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
6 bacon strips

Steps:

Preheat oven to 350°. In a large bowl, combine first seven ingredients. Transfer to a large shallow roasting pan., Brush hens with oil; sprinkle with salt and pepper. Wrap a bacon strip around each hen; secure with a wooden toothpick. Tie legs together. Place, breast side up, over vegetables., Bake, uncovered, 1-1/4 to 1-3/4 hours or until a thermometer inserted in thigh reads 180° and vegetables are tender. Remove hens to a serving platter; serve with vegetables.

Nutrition Facts :

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

Ingredients

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 HENS WITH COUSCOUS

Moroccan-Style Cornish Hens with Couscous image

Couscous with onions and raisins and seasoned with cumin delivers many levels of flavor with rich little Cornish hens, massaged with spices. How many birds you need for four guests will be determined by their size (the birds' and perhaps the guests', too). Whether you grill or roast them depends on your mood, your kitchen and the weather. The couscous could even be stuffing for smaller hens, one per person, roasted at 375 degrees for about 50 minutes.

Provided by Florence Fabricant

Categories dinner, main course

Time 1h30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

5 tablespoons extra virgin olive oil
1 teaspoon paprika
2 teaspoons ground cumin
Salt
pepper
4 small (less than 1 1/2 pounds) or 2 large Cornish hens, split in half
Juice of 2 lemons
1 1/2 cups medium-grain couscous, cooked in chicken stock according to package directions
1 large onion, sliced thin
1/2 cup golden raisins
1 tablespoon minced cilantro leaves

Steps:

Mix 3 tablespoons of the oil with the paprika, 1 1/2 teaspoons cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub inside surfaces of hens with 1 tablespoon of the lemon juice, then smear them, inside and out, with the spice paste. Set aside 1 hour.
Sauté onions in remaining oil in a skillet over medium heat until golden. Stir in raisins and remaining cumin and cook until onions are lightly browned. Fold in cooked couscous and season with salt and pepper.
Preheat grill or heat oven to 375 degrees. If grilling, sear hens on the skin side over medium heat, then turn them over, basting a couple of times with remaining lemon juice, until cooked through, about 35 minutes. If using oven, roast hen halves skin side up in a roasting pan until cooked through, 35 to 40 minutes, basting a couple of times with remaining lemon juice.
Reheat couscous, fold in cilantro, and mound on a platter. Arrange hen halves around couscous and serve hot or warm.

Tips:

Use a sharp knife to make clean cuts on the Cornish hens, as this will help the marinade penetrate the bird more evenly.
Make sure to pat the Cornish hens dry before roasting them, as this will help them crisp up in the oven.
Use a variety of vegetables for a more flavorful dish. Some good options include carrots, celery, onions, potatoes, and bell peppers.
Season the vegetables generously with salt, pepper, and any other desired herbs or spices.
Roast the Cornish hens and vegetables at a high temperature (425°F) for a short amount of time (35-45 minutes). This will help the Cornish hens cook through without drying out, and the vegetables will caramelize and become slightly charred.
Serve the Cornish hens and vegetables immediately, garnished with fresh herbs.

Conclusion:

Moroccan-style roast Cornish hens with vegetables is a flavorful and impressive dish that is perfect for a special occasion. The combination of tender, succulent Cornish hens, roasted vegetables, and fragrant Moroccan spices creates a dish that is sure to please everyone at the table. With a little bit of preparation, this dish can be easily prepared at home and is sure to become a family favorite.