Moroccan Game Hens and Vegetables

Name: Moroccan Game Hens and Vegetables
Prep time: 30 min
Cook time: 60 min
Total time: 90 min
Yield: 4 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 tbsp honey; 2 tbsp fresh lemon juice; 1 tbsp paprika; 2 tsp ground cumin; 1 tsp ground ginger; 0.75 tsp ground cinnamon; 1.25 tsp salt; 0.5 tsp fresh ground black pepper; 0.25 tsp cayenne pepper; 2 medium zucchini; 1 small butternut squash; 2 turnips; 1 large onion; 2 garlic cloves; 2 Cornish hens; 1 can diced tomatoes (14 1/2 ounce); 0.5 cup reduced-sodium chicken broth; 1 tbsp fresh parsley; 1 tbsp fresh cilantro

Oven-roasted cornish hens, honey and zucchini, warmed with paprika and cumin. Finish with parsley and cilantro.

1 hr 30 min · Serves 4 · Medium

Method

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Time: Prep 30 min · Cook 60 min · 90 min total
Difficulty: medium

1
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.
2
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.
3
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.
4
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.