Roasted Cornish Hens (with Hashwa Rice)

Impress your guests with stuffed Cornish hens filled with spiced lamb and fluffy rice. Each bite is a heavenly combination of savory flavors and textures that will leave them raving.

A beautifully plated dish of stuffed Cornish hens with rice and lamb, garnished with peas and served alongside a refreshing yogurt cucumber salad.

Type of Cuisine:

Middle Eastern

Prep Time: 30 minutes.

Cook Time: 1 hour

How Many Servings?

6-8 servings

Tips, Tricks & Suggestions
Ingredients
Preparation
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Indulge in a delightful culinary experience with our Roasted Cornish Hens with Rice Hashwa recipe. This elegant dish, a favorite from my mom’s kitchen, is perfect for special occasions or when guests come over. Cornish hens, tender and delicate, take center stage alongside classic Middle Eastern accompaniments like yogurt cucumber salad, Salata Arabia, and Fattouch Salad.

This dish is known as Farooj mahshi in the Middle East and is traditionally prepared with stuffed Cornish hens. Our version offers a twist by preparing the traditional Middle Eastern stuffing separately. It features a delightful blend of ground lamb, toasted nuts, and fresh peas.

Cornish hens have a distinct advantage in requiring significantly less cooking time than regular chickens, nearly half as long. This not only makes this meal convenient but also expedites the preparation process. For that flawless finishing touch, we delicately brush these hens with ghee in the final five minutes of cooking, imparting a luscious caramelized hue and achieving an irresistibly crispy skin.

Ingredients for Roasted Cornish Hen

Cornish Hens: Cornish hens, with their tender and succulent meat, serve as the centerpiece, absorbing the rich blend of spices and flavors during roasting.
Spice Bundle: Sweet paprika, baharat, salt, and pepper unite to form a harmonious spice blend, imparting warmth and depth to the Cornish hens.
Ghee or clarified butter contributes a rich and buttery essence, enhancing the overall taste.

For the Lamb and Beef Stuffing:

Ground lamb and beef create a flavorful and hearty stuffing for the Cornish hens.
Fresh or frozen peas add a burst of sweetness and vibrant color to the stuffing.
Basmati rice, soaked and drained, provides a delicate texture and absorbs the aromatic spices.
Onion, toasted pine nuts, and slivered almonds add layers of flavor and a satisfying crunch to the stuffing.
Aromatic Spice Blend: Salt, black pepper, ground cumin, ground cardamom, Aleppo pepper, ground cinnamon, baharat, and hewaja (or a blend of curry and turmeric) form a fragrant and complex seasoning.

Where Can I Buy Cornish Hen

You can readily find fresh Cornish hens in high-end markets; however, they come with a slightly higher price tag. Alternatively, frozen Cornish hens are widely available in the markets if you’re looking for a more budget-friendly option available at tr. To prepare frozen Cornish hens for cooking, transfer them to the refrigerator for a day or two until completely defrosted.

To Prepare The Cornish Hens

The hens are first washed and dried before being marinated with olive oil, lemon juice, and the spice mixture, ensuring the flavors penetrate both the inside and outside of the hens.
Tying the legs together helps maintain the shape of the hens while cooking.
Let the hens be marinated for at least an hour, allowing the flavors to meld.

Cooking Technique

The roasted Cornish hens undergo a two-step cooking process for optimum results. First, they are gently cooked while covered for 30 minutes. Subsequently, they are uncovered and placed under the broiler for 15 minutes. This broiling stage is crucial as it imparts a beautiful caramelized color and ensures crisp skin. The recommended internal temperature for the hens is 165°F.

Presentation

This dish is typically presented on a large platter, with the fluffed-up rice forming the base and the Cornish hens arranged all around. Toasted pine nuts and slivered almonds are sprinkled over the hens and rice, providing a delightful toasted and nutty flavor. Consider garnishing with fresh herbs like parsley or mint to enhance the presentation.

Side Dish Suggestions with Roasted Cornish Hen

For a well-rounded meal, consider these delectable side dishes to complement the Cornish hen with rice stuffing:

Yogurt Sauce: A creamy and tangy yogurt sauce contrasts the rich flavors of Cornish hen and rice stuffing. Its coolness balances the dish’s warmth.
Salata Arabia (Arab Salad): This vibrant salad bursts with fresh flavors and crunchy textures, offering a refreshing accompaniment to the savory Cornish hen. Its zesty dressing adds a delightful twist to each bite.
Middle Eastern Salads: Explore a variety of Middle Eastern salads, such as tabbouleh and fattoush.

How to Make Roasted Cornish Hens (with Hashwa Rice)

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Preparation

Rub the outside and the inside of the Cornish hens with salt and vinegar, and wash them with cold water. Pat the Cornish hens dry with some paper towels.

Drizzle the Cornish hens with olive oil and lemon juice, and sprinkle salt, pepper, paprika, and a small amount of Bharat. Then, cross the legs and tie them together.

Let them marinate in the refrigerator for an hour.

Mark as complete

Preheat the oven to 375 F. Arrange the Cornish hens on a baking tray and cook them covered for 30 minutes. Then, uncover them and cook for another 15 minutes.

Brush the Cornish hens with one tablespoon of ghee and turn on the broiler in your oven. Brown the Cornish hens under the broiler to caramelize color for about 3 minutes. Make sure the Cornish hens have an internal temperature of 165 F.

Mark as complete

Over medium-high heat in a large Dutch oven pot, add two tablespoons of olive oil.

Add the ground meats and break them apart with a wooden spoon.

Add the chopped onion, and sauté for 5 minutes. Then add the spices and sauté for another 5 minutes.

Mark as complete

Add the stock or the water and bring it to a boil. Add the rice, peas, and ghee.

Lower the heat to low and simmer until the rice absorbs all the water for about 25 minutes; turn off the heat and keep the lid closed for another 15 minutes.

Mark as complete

Arrange on a large platter, and add the toasted nuts all around. Serve with Salata Arabia and cucumber yogurt salad. Enjoy the feast!

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Reviews

Roasted Cornish Hens (with Hashwa Rice)

Rana Madanat

May 7, 2022

Impress your guests with stuffed Cornish hens filled with spiced lamb and fluffy rice. Each bite is a heavenly combination of savory flavors and textures that will leave them raving. Don’t miss out on serving this unforgettable meal!

Type of Cuisine:

Middle Eastern

Prep Time: 30 minutes.

Cook Time: 1 hour

How Many Servings?

6-8 servings

Ingredients:

1X 2X 3X

Adjust Servings

	6 Cornish hens
	2 lemons (juiced)
	1 tablespoon sweet paprika
	2 tablespoons baharat
	1 tablespoon Ghee or clarified butter
	salt and pepper to taste

For the Rice Stuffing:

	1 lb a mix of both ground lamb and ground beef ( or what you reference to use )
	2 cups peas (either fresh or frozen)
	2 cups basmati rice (washed and soaked in warm water for 25 minutes and drained )
	1 onion (chopped)
	½ cup toasted pine nuts
	½ cup toasted slivered almond
	1 tablespoon kosher salt
	1 teaspoon black pepper
	1 tablespoon ground cumin
	2 teaspoons ground cardamom
	1 teaspoon Aleppo pepper
	1 tablespoon ground cinnamon
	1 tablespoon baharat
	1 tablespoon hewaja (substitute with 1 teaspoon curry and 1 teaspoon turmeric)
	2 tablespoons olive oil
	1 tablespoon ghee or clarified butter
	4 cups chicken stock or water

Preparation

Rub the outside and the inside of the Cornish hens with salt and vinegar, and wash them with cold water. Pat the Cornish hens dry with some paper towels. Drizzle the Cornish hens with olive oil and lemon juice, and sprinkle salt, pepper, paprika, and a small amount of Bharat. Then, cross the legs and tie them together. Let them marinate in the refrigerator for an hour.

Preheat the oven to 375 F. Arrange the Cornish hens on a baking tray and cook them covered for 30 minutes. Then, uncover them and cook for another 15 minutes. Brush the Cornish hens with one tablespoon of ghee and turn on the broiler in your oven. Brown the Cornish hens under the broiler to caramelize color for about 3 minutes. Make sure the Cornish hens have an internal temperature of 165 F.

Over medium-high heat in a large Dutch oven pot, add two tablespoons of olive oil. Add the ground meats and break them apart with a wooden spoon. Add the chopped onion, and sauté for 5 minutes. Then add the spices and sauté for another 5 minutes.

Add the stock or the water and bring it to a boil. Add the rice, peas, and ghee. Lower the heat to low and simmer until the rice absorbs all the water for about 25 minutes; turn off the heat and keep the lid closed for another 15 minutes.

Arrange on a large platter, and add the toasted nuts all around. Serve with Salata Arabia and cucumber yogurt salad. Enjoy the feast!

Recipe Tips & Suggestions

How to store and reheat Cornish hens:

Storing Cornish hens is quite simple. If you have leftovers, allow the hens to cool to room temperature before placing them in an airtight container or tightly sealed plastic bag. Store the container or bag in the refrigerator for up to three days.

One option is to preheat your oven to 350 degrees Fahrenheit and place the hens in a baking dish, covering them with foil to prevent drying. Heat for 15-20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

Alternatively, you can reheat the hens in the microwave. Place the hens in a microwave-safe dish and cover them with a lid or plastic wrap, leaving a small opening to allow steam to escape. Heat on medium power for 2-3 minutes or until the internal temperature reaches 165 degrees Fahrenheit.

Rana’s Notes!

You can also use other grains instead of rice, such as bulgur, quinoa, or couscous, to vary the texture and nutrition.

You can marinate the Cornish hens in advance up to 12 hours with a mixture of olive oil, lemon juice, garlic, salt, pepper, and spices, to infuse more flavor and tenderness into the meat.

Finally, you can garnish the hens with some chopped herbs and nuts, such as parsley, mint, cilantro, almonds, pine nuts, or pistachios, to add more crunch and color to the dish. Serve the hens with the salads and some warm pita bread, and enjoy the feast!

Roasted Cornish Hens (with Hashwa Rice)

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