Roasted Cornish Hen Recipe with Hashwa Rice

This dish has been a cherished part of my family for generations—passed down from my grandmother to my mom’s kitchen, to mine, and now to my daughter. It’s a timeless recipe that never fails to impress and always brings everyone together around the table.

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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Cornish Hen is the star of this delightful recipe, paired with fragrant Hashwa rice for a truly special dish. Inspired by my mom’s kitchen, this elegant meal is perfect for gatherings or special occasions. Tender and delicate, Cornish hens are served alongside classic Middle Eastern sides like yogurt cucumber salad, Salata Arabia, and Fattoush Salad.

In the Middle East, this dish is known as Farooj mahshi. It traditionally features stuffed Cornish hens. In our version, we prepare the stuffing separately, blending ground lamb, toasted nuts, and fresh peas into a flavorful Hashwa.

One of the best parts of using Cornish hens is their quicker cooking time—nearly half that of regular chickens! For a beautiful finish, the hens are brushed with ghee during the last five minutes of roasting, giving them a caramelized golden hue and 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

This section is helpful because it addresses a common question from readers who may not know where to source Cornish hens. Including options for fresh and frozen hens adds versatility, and the tip on defrosting is helpful for beginners. You might want to refine it slightly to be more concise while keeping it practical.

To Prepare The Cornish Hens

This section is an excellent addition as it gives detailed preparation steps, such as washing, marinating, and tying the legs. These are valuable for readers who may not be familiar with preparing Cornish hens. Tips like letting the hens marinate for an hour help elevate the recipe’s flavor while showing expertise.

Cooking Technique

This section is crucial for helping readers achieve optimal results. The two-step cooking process (covered and broiled) provides insight into achieving the perfect balance of tenderness and crispiness. Including the recommended internal temperature adds professionalism and ensures food safety, which readers will appreciate.

Presentation

Presentation tips are always a hit for readers, especially for recipes meant for special occasions. The visual detail of the rice base, garnished Cornish hens, and toasted nuts inspires confidence in home cooks and makes the dish feel restaurant-worthy. Suggesting fresh herbs as a garnish is a nice touch that adds both flavor and visual appeal.

Side Dish Suggestions

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 Hen Recipe with Hashwa Rice

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Preparation

Rub the inside and outside of the Cornish hens with salt and vinegar, then rinse with cold water and pat dry with paper towels.
Drizzle with olive oil and lemon juice, and season with salt, pepper, paprika, and a touch of Bharat spice.
Cross the legs and tie them together, then refrigerate to marinate for 1 hour.

Mark as complete

Preheat the oven to 375°F. Place the Cornish hens on a baking tray and cook covered for 30 minutes. Uncover and cook for an additional 15 minutes. Brush the hens with 1 tablespoon of ghee, then broil for about 3 minutes to achieve a golden, caramelized finish.
Ensure the internal temperature reaches 165°F before serving.

Mark as complete

Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the ground meats, breaking them apart with a wooden spoon. Stir in the chopped onion and sauté for 5 minutes. Add the spices and continue to sauté for another 5 minutes until fragrant.

Mark as complete

Pour in the stock or water and bring to a boil. Stir in the rice, peas, and ghee.
Reduce the heat to low, cover, and simmer until the rice absorbs all the liquid, about 25 minutes.
Turn off the heat and let it sit with the lid on for an additional 15 minutes.

Mark as complete

Arrange the rice on a large platter, place the Cornish hens on top, and sprinkle toasted nuts all around. Serve with Salata Arabia and cucumber yogurt salad. Enjoy your feast!

Mark as complete

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Reviews

Roasted Cornish Hen Recipe 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 inside and outside of the Cornish hens with salt and vinegar, then rinse with cold water and pat dry with paper towels. Drizzle with olive oil and lemon juice, and season with salt, pepper, paprika, and a touch of Bharat spice. Cross the legs and tie them together, then refrigerate to marinate for 1 hour.

Preheat the oven to 375°F. Place the Cornish hens on a baking tray and cook covered for 30 minutes. Uncover and cook for an additional 15 minutes. Brush the hens with 1 tablespoon of ghee, then broil for about 3 minutes to achieve a golden, caramelized finish. Ensure the internal temperature reaches 165°F before serving.

Pour in the stock or water and bring to a boil. Stir in the rice, peas, and ghee. Reduce the heat to low, cover, and simmer until the rice absorbs all the liquid, about 25 minutes. Turn off the heat and let it sit with the lid on for an additional 15 minutes.

Arrange the rice on a large platter, place the Cornish hens on top, and sprinkle toasted nuts all around. Serve with Salata Arabia and cucumber yogurt salad. Enjoy your 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 Hen Recipe with Hashwa Rice

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