ezRecipe-Zee: Cooking Recipe: How to make Cornish Game Hens With Dried Fruit And Honey

Cornish Game Hens With Dried Fruit And Honey

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	April 15, 2008
Calories:
Serves:	4
Prep. Time:	0:00
Category:	Chicken / Turkey / Poultry, Main Dish, Restaurant, Copy Cat / Restaurant

Ingredients:

3     tablespoons   olive oil
1/2   cup           blanched almonds
2     medium        onions
2                   Cornish game hens - (1 3/4 lbs ea)
2     cups          water
1/2   cup           finely-chopped fresh parsley
2     tablespoons   minced peeled fresh ginger
1     teaspoon      ground cinnamon
1/2   teaspoon      ground nutmeg
1/8   teaspoon      ground cloves
1/2   cup           honey
1     cup           mixed dried fruit
                    = (such as pitted dates, pitted prunes,
                    and apricots)
1/3   cup           raisins
                    Salt
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

Heat 2 tablespoons oil in heavy medium skillet over medium heat. Add almonds; sauté until golden, about 8 minutes. Turn almonds out onto paper towels and drain. (Can be made 2 days ahead. Store airtight at room temperature.)
Heat remaining 1 tablespoon oil in heavy large pot over medium-high heat. Add onions and sauté until beginning to brown, about 10 minutes. Add game hens, 2 cups water, chopped parsley, ginger, cinnamon, nutmeg, and cloves and bring to boil. Reduce heat to medium-low. Cover and simmer until game hens are cooked through, turning once, about 35 minutes. Using tongs, transfer game hen pieces to bowl.
Degrease pan juices. Add honey, dried fruit, and raisins and simmer until fruit is tender, about 15 minutes. Return hen pieces to sauce. Season to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Rewarm game hens in sauce over medium-low heat. Transfer to large platter. Sprinkle with almonds.
This recipe yields 4 servings.
Comments: This poultry dish features many of the flavors of the classic Moroccan dish b’stilla but is much easier to make.

Notes:
Recipe from The Imperial Fez in Atlanta, GA, as published in the article "The New Ethnic Restaurant: Moroccan" by Karen Kaplan

Nutrition Facts not Available

Rating: ()

Added On: April 15, 2008

* Bon Appétit, September 2001