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  • Cornish Hens Stuffed With Couscous With Okra And Tomatoes

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    Cornish Hens Stuffed With Couscous With Okra And Tomatoes
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3 c. chicken stock divided
    • 1/4 c. dry apricots minced
    • 2 Tbsp. extra virgin olive oil
    • 1 sm yellow onion finley minced
    • 2 x garlic cloves finely minced
    • 1/8 tsp allspice
    • 1/8 tsp cinnamon
    • 2 c. instant couscous
    • 1/4 c. slivered almonds toasted Salt to taste Freshly-grnd black pepper to taste
    • 3 Tbsp. unsalted butter divided
    • 2 tsp honey
    • 2 x Cornish hens - (abt 1 1/4 lbs ea) Peanut oil to fry
    • 1 lb okra trimmed, and cut into 1/2" rounds
    • 2 c. corn meal
    • 1 sm red onion finely minced
    • 2 x garlic cloves finely minced
    • 1 pch red pepper flakes
    • 1 c. diced tomatoes
    • 2 Tbsp. red wine vinegar
    • 1 Tbsp. capers
    • 1/4 c. minced parsley Salt to taste Freshly-grnd black pepper to taste

    Directions

    1. Preheat oven to 375 degrees. Bring 2 c. of the stock to a simmer in a small saucepan and add in the apricots. Heat the oil in a medium saucepan. Add in the onions and garlic and cook till soft. Add in the allspice and cinnamon and cook for 1 minute. Add in the couscous and stock with apricots, cover the pan and let sit for 5 min. Fluff with a fork and add in 1 Tbsp. of the butter, the almonds and the honey and season with salt and pepper to taste.
    2. Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the chicken, then rub each with the remaining butter and season with salt and pepper to taste. Season hens on all sides in an oven-proof saute/fry pan and place in oven.
    3. Roast for 35 to 40 min. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add in the remaining 1 c. of stock and cook, scraping the bottom of the pan till reduced to 1/2 c.. Season with salt and pepper.
    4. Preheat oven to 375 degrees. Bring 2 c. of the stock to a simmer in a small saucepan and add in the apricots. Heat the oil in a medium saucepan. Add in the onions and garlic and cook till soft. Add in the allspice and cinnamon and cook for 1 minute. Add in the couscous and stock with apricots, cover the pan and let sit for 5 min. Fluff with a fork and add in 1 Tbsp. of butter, the almonds, and the honey and season with salt and pepper to taste.
    5. Season the cavities of the hens with salt and pepper and fill with the couscous stuffing. Truss the hens, then rub each with the remaining butter and season with salt and pepper, to taste. Season hens on all sides in an oven-proof saute/fry pan and place in oven.
    6. Roast for 35 to 40 min. Transfer the hens to a plate. Remove some of the fat from the roasting pan and place on the burner over medium heat. Add in the remaining c. of stock and cook, scraping the bottom of the pan till reduced to 1/2 c.. Season with salt and pepper.
    7. Okra and Tomato: Heat oil in fry pan. Dredge okra in corn meal and fry till golden. Immediately toss with remaining ingredients.
    8. This recipe yields 4 servings.

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