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Moroccan Cornish Hens

In this traditional Moroccan dish for pigeon, we substitute Cornish hens, which are seasoned liberally with spices, stuffed with couscous and baked until tender and juicy. Served with a honey wine sauce, this is an ideal dish for impressing family and friends.

Serves 4 to 6

Moroccan Spice Rub

• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon cayenne
• 2 teaspoons cumin seed
• 1 teaspoon fennel seed
• 1 teaspoon coriander seed
• 1/2 teaspoon chile pepper flakes
• 1 tablespoon sweet paprika
• 1/4 teaspoon sea salt
• 1 teaspoon brown sugar



• 4 Cornish hens
• 4 garlic cloves, slivered
• 1 tablespoon extra-virgin olive oil
• 3 tablespoons fresh lemon juice
• 1 recipe Apricot Couscous
• 1/2 cup white wine
• 1/2 cup (1 stick) sweet butter
• 3 tablespoons dark honey
• 1 cinnamon stick
• sea salt to taste
• 4 cilantro sprigs, as garnish
• 4 lemon slices, as garnish

Combine all spice rub ingredients.

Wash the Cornish hens inside and out and pat them dry with paper towels. Remove the neck or any entrails. Massage the spice rub into the birds inside and out. Cut small slits into the breast and the place where the thigh joins the breast of the birds. Insert the garlic slices into the slits. Drizzle the outside of the birds with one tablespoon of the olive oil and all of the lemon juice. Place the hens in a pan and marinate in the refrigerator for a minimum of one hour, or overnight.

Tip: While the hens are marinating, prepare the Apricot Couscous.

Preheat the oven to 400°F.

Fill the hen cavities with the couscous. Place the hens in a Dutch oven or roasting pan. Add any leftover couscous to the roasting pan. Bake until the birds just begin to brown (around 15 minutes), drizzle the white wine over them and return to oven. Baste again with the liquid in the roasting pan after 15 more minutes. Bake for an additional 15 minutes (45 minutes total baking time), or until the juice of the bird runs yellow when a knife tip is inserted in the thigh joint. Tent with aluminum foil and let rest 10 minutes so the juices of the hens redistribute.

While hens are resting, pour all excess drippings from the roasting pan into a small bowl and place in the freezer for 10 minutes or until the fat rises to the top. Skim the fat from the top and place the remaining drippings in a small pot and heat. Simmer the liquid until it is reduced to about 1 cup. Add the butter, honey and cinnamon and stir to blend well. Simmer for about 5 minutes. Salt to taste.

Cut the birds in half and arrange on a serving platter. Spoon the warm sauce over them and garnish with a cilantro sprig and lemon slice on top of each bird. Serve with couscous.

Nutrition Info

Per Serving (347g-wt.): 1000 calories (520 from fat), 58g total fat, 19g saturated fat, 48g protein, 69g total carbohydrate (6g dietary fiber, 22g sugar), 265mg cholesterol, 730mg sodium