Cornish Hens With Lemon And Couscous Recipe
Ingredients
| Chicken stock | 4 Cup (16 tbs) | |
| Olive oil | 1/4 Cup (16 tbs) | |
| 3 tbsp grated lemon rind 50 mL | ||
| Couscous | 1/2 Cup (16 tbs) | |
| Parsley | 1/3 Cup (16 tbs), finely chopped | |
| 4 Cornish hens | ||
| 1/3 cup lemon marmalade 75 mL | ||
| Dijon Mustard | 2 Tablespoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
In large saucepan, combine chicken stock, oil and 4 tsp (20 mL) of the lemon rind; bring to boil.
Add couscous; cover and remove from heat.
Let stand for 5 minutes.
Add parsley; fluff with fork. (Couscous can be covered and refrigerated for up to 1 day.)
Meanwhile, cut wing tips from hens.
Cut.
through backbones to divide hens in half; trim excess fat and skin.
Gently loosen skin from each breast and leg, leaving skin attached at one side; rub remaining lemon rind over flesh under skin.
Evenly space 8 mounds of couscous, 1 cup (250 mL) each, on lightly greased rimmed baking sheet; cover with hen halves, cut sides down.
Sprinkle lightly with salt and pepper.
Mix marmalade with mustard; brush over hens.
Bake in 375°F (190°C) oven for 40 to 45 minutes or until browned, juices run clear when hens are pierced with fork, and meat thermometer registers 185°F (85°C).
Add couscous; cover and remove from heat.
Let stand for 5 minutes.
Add parsley; fluff with fork. (Couscous can be covered and refrigerated for up to 1 day.)
Meanwhile, cut wing tips from hens.
Cut.
through backbones to divide hens in half; trim excess fat and skin.
Gently loosen skin from each breast and leg, leaving skin attached at one side; rub remaining lemon rind over flesh under skin.
Evenly space 8 mounds of couscous, 1 cup (250 mL) each, on lightly greased rimmed baking sheet; cover with hen halves, cut sides down.
Sprinkle lightly with salt and pepper.
Mix marmalade with mustard; brush over hens.
Bake in 375°F (190°C) oven for 40 to 45 minutes or until browned, juices run clear when hens are pierced with fork, and meat thermometer registers 185°F (85°C).
Chef
