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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
1
Clean, Season & Marinate
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.
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.
2
Roast & Finish with Golden Perfection
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.
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.
3
Sizzle & Sauté the Flavor Base
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.
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.
4
Simmer & Settle
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.
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.
5
Plate & Present the Feast
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!
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!